Ingredients

2 tablespoons kosher salt 1/2 teaspoon pepper 1 lb. extra large shrimp (cleaned and deveined) 1 small fennel bulb chopped 1 cup 1 small onion chopped 1 cup 3 large garlic clove peeled and chopped 1 teaspoon garlic powder 1 teaspoon onion powder 1 cup arborio rice 6 1/2 oz 1/2 cup of extra virgin olive oil 1/4 cup dry white wine 2 cups of low sodium organic chicken broth (plus extra if needed) 1/4 cup fresh lemon juice (one large lemon freshly squeezed) 3 cups arugula 1 cup of Arborio rice

Preparation

Place 2 tablespoons of olive oil in a heavy large saucepan, with fresh garlic, 2 tablespoons of salt, 1/2 teaspoon of pepper, sauté shrimp with chopped fennel for 3-4 minutes. Remove only the shrimp and transfer to plate and set aside. Add 1 teaspoon of garlic powder, fresh garlic, 1 teaspoon of onion powder, and fresh onion. Stir and flavor the fennel, add 2 cups of chicken broth, pour arborio rice and stir well. Add fresh squeezed lemon from 1 whole large lemon, add lemon peel from large lemon. Stir and simmer for 15 minutes covered till very creamy. Add 1 cup of chicken broth and 3 cups of arugula, stir and add white wine till all ingredients are absorbed. Squeeze more lemon juice into the pot and stir. Add the cooked shrimp, stir together for flavoring. Put into a large platter. Ready to serve.

Sauce Ingredients

Sauce Preparation

Meat Ingredients

Meat Preparation