Lemon-Herb Risotto with Shrimp and Haricots Verts


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

CLICK TO MAKE

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