- 2 (14.5 ounce) cans fat-free reduced-sodium chicken broth
- 1/2 cup dry white wine or nonalcoholic white wine
- 1/4 teaspoon salt
- 2 teaspoons olive oil
- 1 large leek, white part only, sliced
- 1 fennel bulb, thinly sliced
- 1 cup Arborio rice
- 3/4 pound medium shrimp, peeled and deveined
- 1 1/2 cups fresh or frozen peas
- 1/2 cup grated Parmesan cheese
- In a medium saucepan, combine the broth, wine, salt, and 1 cup (250 mL) water. Bring to a boil over high heat. Reduce the heat to low.
- Meanwhile, warm the oil in a Dutch oven set over medium heat. Add the leek and fennel. Cook for 3 to 4 minutes, or until the fennel starts to soften. Add the rice. Cook, stirring, for 1 minute to coat the grains.
- Add about 1 cup of the broth mixture. Cook, stirring constantly, for 5 minutes, or until all the broth is absorbed. Cook, stirring frequently and adding 1/2 cup (125 mL) of the broth mixture at a time, for 20 minutes, or until the rice is almost tender.
- Add the shrimp and peas. Cook, stirring constantly, for 5 minutes, or until the shrimp is opaque and the rice is tender. Remove from the heat. Top with the Parmesan.