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