2 T. EVOO
1 small fennel bulb - thinly sliced
1 shallot - thinly sliced
1 garlic clove - minced
1/4 C. dry white wine
1 C. Arborio rice
3 C. chicken stock
3/4 lb. medium shrimp - peeled and deveined. I used the already cooked shrimp.
1/2 C. sugar snap peas - trimmed
1 C asparagus
grated zest of 1 lemon
1/2 tsp. salt
Heat Oil in a heavy bottom pot. when the oil is good and hot(I heated my oil on medium low - a 4 on my stove, add fennel, shallot, and garlic. cook, stirring occasionally, until vegetables are tender (about 5 min.)
Add wine and cook, stirring until liquid is almost evaporated - this took about 1 minute.
Stir in rice and stir around for 1 - 2 minutes. - Make sure your burner is on a medium low setting. This takes a while to cook -about 30 - 40 minutes.
Add 1 C. of stock at a time - wait until liquid is evaporated until you add the next cup of stock. After your 3rd Cup of stock is evaporated taste the arborio rice and see if it is done (not crunchy at all) If you feel like it should cook some more - add another cup of rice and stir it around until it is evaporated. Try the rice again. It should be done by now.
Stir in Shrimp, snap peas, asparagus, zest, and salt. cook, covered, until shrimp is just opaque in center and snap peas are crisp- tender - about 3 - 4 minutes.
This recipe was great and it was really low fat. 200 calories in 1 C. 5 Weight watcher points.
