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light butter fennel bulb rice chicken broth water white wine crawfish tails frozen green peas Parmesan cheese
Viewed: 34 - Published at: 9 years agoIngredients
- 2 tablespoons light butter
- 1 small fennel bulb, thinly sliced
- 1 (8-ounce) package Arborio rice with saffron (such as Alessi)
- 1 (14 1/2-ounce) can fat-free, reduced-sodium chicken broth
- 1/2 cup water
- 1/4 cup dry white wine
- 1 pound frozen peeled and deveined crawfish tails, thawed, rinsed and drained
- 1 cup frozen green peas, thawed
- 1/3 cup freshly grated Parmesan cheese
Method
- Melt butter in a medium saucepan over medium-high heat. Add fennel; cook, stirring constantly, 2 minutes. Add rice; cook, uncovered, 2 minutes, stirring occasionally. Add chicken broth, water, and wine; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add crawfish; simmer, covered, 15 additional minutes or until liquid is absorbed and rice is tender, stirring occasionally. Stir in peas and cheese; let stand 5 minutes.
