Risotto With Shrimp, Peas, And Fennel

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2 cans (14 1/2 ounces) fat-free reduced-sodium chicken broth

1/2 cup dry white wine or nonalcoholic white wine

1/4 teaspoon salt

2 teaspoons olive oil

1 large leek, white part only, sliced

1 bulb fennel, trimmed, cored, quartered, and thinly sliced

1 cup Arborio rice

3/4 pound medium shrimp, peeled and deveined

1 1/2 cups fresh or frozen peas

1/2 cup (2 ounces) grated Parmesan cheese

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