Crawfish Risotto

Name: Crawfish Risotto
Ingredients: 2 tablespoons light butter; 1 small fennel bulb, thinly sliced; 1 (8-ounce) package Arborio rice with saffron (such as Alessi); 1 (14 1/2-ounce) can fat-free, reduced-sodium chicken broth; 1/2 cup water; 1/4 cup dry white wine; 1 pound frozen peeled and deveined crawfish tails, thawed, rinsed and drained; 1 cup frozen green peas, thawed; 1/3 cup freshly grated Parmesan cheese

9 ingredients

1 steps

Ingredients

2 tablespoons light butter
1 small fennel bulb, thinly sliced
1 (8-ounce) package Arborio rice with saffron (such as Alessi)
1 (14 1/2-ounce) can fat-free, reduced-sodium chicken broth
1/2 cup water
1/4 cup dry white wine
1 pound frozen peeled and deveined crawfish tails, thawed, rinsed and drained
1 cup frozen green peas, thawed
1/3 cup freshly grated Parmesan cheese

Directions

1

Melt butter in a medium saucepan over medium-high heat. Add fennel; cook, stirring constantly, 2 minutes. Add rice; cook, uncovered, 2 minutes, stirring occasionally. Add chicken broth, water, and wine; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add crawfish; simmer, covered, 15 additional minutes or until liquid is absorbed and rice is tender, stirring occasionally. Stir in peas and cheese; let stand 5 minutes.