Bring a large, wide pot or saucepan to medium-low heat. Add 2 tablespoons of olive oil, butter, and bay leaf. Add the diced onion, diced fennel, and remaining garlic, then stir with a wooden spoon to combine. Add a good pinch of salt. Cook for about 8 minutes, until vegetables are soft and translucent, not browned. Add the arborio rice to the veggies and stir to combine, slightly toasting the rice, roughly 3 minutes.
WILD SHRIMP & FENNEL RISOTTO GLUTEN-FREE Have guests coming to town? This fragrant, creamy risotto is a cozy, extra-special welcome meal for a group. It’s made with traditional arborio rice, which is naturally gluten-free, and blended with quinoa for added texture. Any seafood cut into bite-sized pieces works—or skip the seafood and use veggie broth to make it vegetarian. Yield: 4-6 servings
Add the wine. Keep heat on medium-low, stirring until it’s absorbed, 2-3 minutes.
Active Time: 50 minutes Total Time: 50 minutes
Add about ½ cup of the warm broth to the rice, continuously stirring until all the liquid is absorbed. Keep repeating by adding ½ cup broth at a time. After about 3-4 ladles worth of broth, or 10-12 minutes, add the quinoa and stir to combine. Continue with adding ½ cup broth at a time, waiting until liquid is nearly absorbed before adding another. This should take about another 15 minutes. After the grains and veggies cook for 25 minutes, add the last of the broth to the rice mixture, turn the heat off, and cover the pot. While the risotto is resting, cook the shrimp. Heat a large skillet or sauté pan over medium- high heat, then add the marinated shrimp and a good pinch of salt. Sear, stirring a few times until opaque through the center and pink on the outside, roughly 3 minutes. Check on the risotto. The rice should be cooked through, chewy, and still holding its shape in a loose and creamy sauce (neither too liquidy nor stiff). Add a touch more water if needed. Turn the risotto heat back to medium. Add in the shrimp, mascarpone, Parmesan, lemon zest, and lemon juice. Stir to combine fully. Serve topped with additional grated Parmesan, fresh cracked pepper, reserved fennel fronds, and extra lemon wedge if desired.
1 16-oz carton Thrive Market Chicken Bone Broth (or any broth) 2 ½ cups water ¾ cup yellow onion , finely diced, with outer skin scraps reserved (about ½ of large onion) ¾ cup fennel , finely diced, with outer layer, stalks, and fronds reserved (about 1 medium-large fennel bulb) 4-5 cloves garlic , minced and divided 4 tbsp Thrive Market EVOO , divided 2 tbsp butter (or non-dairy butter of choice) 1 Thrive Market Bay Leaf 1 cup arborio rice ½ cup dry white wine ⅓ cup Thrive Market White Quinoa , rinsed 1 lb Thrive Market Wild-Caught Shrimp , defrosted, pat dry, and cut into thirds ¼ cup mascarpone ¼ cup Parmesan , grated, plus more for garnish 1 large lemon , zested and juiced Thrive Market Sea Salt and Pepper , to taste In a medium pot, add the broth, water, onion scraps, outer layer of fennel, and fennel stalks (save the fronds for garnish). Bring to a simmer, then keep heated, just under a simmer.
In a small bowl, add the shrimp, 2 cloves worth of minced garlic, and 2 tablespoons olive oil.
Mix to combine and set aside.
Powered by FlippingBook