Tomato-Shrimp Risotto

Name: 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

12 ingredients

8 steps

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

Directions

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.