Shrimp And Saffron Risotto Recipe

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Nutrition per serving    (USDA % daily values)
CAL
442
FAT
27%
CHOL
71%
SOD
85%

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Ingredients for 4 servings

Freshly ground black pepper

1 teaspoon fennel seeds

1 teaspoon kosher salt, plus additional for seasoning

1 1/2 cups Arborio rice

2 tablespoons extra-virgin olive oil

1/4 cup dry white vermouth

1 small onion, coarsely chopped

3 large cloves garlic, smashed

2 tablespoons tomato paste

3 cups chicken broth, low-sodium canned or homemade

Pinch saffron threads

1 pound medium shrimp, peeled and deveined

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