Tomato-Shrimp Risotto

By cheeserohan

Ingredients

• 1 cup chopped onion
• 1 Tablespoon olive oil
• 2 1/2 Tablespoons butter, divided
• 1 1/2 cups risotto rice
• 1/2 cup white wine
• 1 (14 1/2 oz.) can diced tomatoes
• 4 cups hot chicken stock, divided
• 1 pound peeled, deveined large shrimp (halved lengthwise)
• 1 1/2 cups frozen green peas
• 1 cup grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

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