Tomato-Shrimp Risotto

Ingredients

• 1 c. chopped onion
• 1 tbsp. olive oil
• 2 1/2 tbsp. butter
• 1 1/2 c. risotto rice
• 1/2 c. white wine
• 1 can diced tomatoes
• 4 c. hot chicken stock
• 1 lb. large shrimp
• 1 1/2 c. frozen green peas
• 1 c. grated Parmesan cheese
• salt
• Pepper

Instructions

1. In a large saucepan, saute onion in olive oil and 1 tablespoon butter over medium-high heat 4 minutes.
2. Add the rice, stir 1 minute, then add white wine and cook until absorbed.
3. Stir in tomatoes and 3 cups chicken stock.
4. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes, stirring once.
5. Stir in shrimp, peas, and 1 more cup hot chicken stock.
6. Cover and simmer, stirring twice, until rice is al dente and shrimp cooked through, 10 minutes.
7. Remove from heat.
8. Stir in 1 1/2 tablespoons butter, Parmesan cheese, and salt and pepper to taste.