Dinner: Lemon-Herb Risotto with Shrimp and Haricots Verts Recipe | MyRecipes

Recipe by Robin Bashinsky Risotto can seem daunting but making this low and slow dish is surprisely calming. The flavors and texture come together in this one bowl meal with the tang of the lemon, bite of the shrimp, crunch from the haricot verts and cre

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Lemon-Herb Risotto with Shrimp and Haricots Verts Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 cups unsalted chicken stock (such as Swanson)
1 1/2 cups water
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1/4 cup finely chopped fennel bulb
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
3/4 cup uncooked Arborio rice
1/4 cup dry white wine
3/4 cup haricots verts (French green beans), cut into 1/2-in. pieces
3/8 teaspoon kosher salt
8 ounces medium shrimp, peeled and deveined
2 teaspoons grated lemon rind
1 1/2 tablespoons fresh lemon juice
1 tablespoon 1/3-less-fat cream cheese
1 tablespoon chopped fennel fronds
1/4 teaspoon ground white pepper

Instructions

Combine stock and 1 1/2 cups water in a large glass measure or microwave-safe bowl. Microwave at HIGH 2 minutes or until warm.
Heat oil in a large saucepan over medium-high. Add onion, chopped fennel bulb, thyme, and garlic; sauté 4 minutes. Add rice; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid evaporates, stirring constantly. Add 1 cup stock mixture; cook 4 minutes or until liquid has almost evaporated. Add 2 cups stock mixture, about 1/2 cup at a time, stirring often until each portion is absorbed before adding the next, about 12 minutes total.
Stir in 1/4 cup stock mixture, beans, and salt; cook 3 minutes or until liquid is absorbed. Stir in shrimp; cook 4 minutes or until done. Stir in remaining 1/4 cup stock mixture, rind, and remaining ingredients. Serve immediately.

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