Shrimp Risotto

Yield: 4 servings

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Ingredients

check shrimp, peeled and deveined 1 lb. shrimp, peeled and deveined

check water 3 cups water

check small onions, sliced 2 small onions, sliced

check celery, chopped 1/2 stalk celery, chopped

check garlic, minced 1 clove garlic, minced

check white wine 1 cup white wine

check salt 1/2 teaspoon salt

check pepper 1/4 teaspoon pepper

check small onion, chopped 1 small onion, chopped

check water 1 tablespoon water

check dry vermouth 1 tablespoon dry vermouth

check medium grain rice 1 1/2 cups medium grain rice

check celery, chopped 1 stalk celery, chopped

check fresh mushrooms, sliced 1/4 lb. fresh mushrooms, sliced

check red or green pepper, sliced 1 red or green pepper, sliced

check frozen peas, thawed 1 pkg. frozen peas, thawed

check saffron 1/4 teaspoon saffron

check finely chopped parsley 1 tablespoon finely chopped parsley

check grated Parmesan cheese 1/4 cup grated Parmesan cheese

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Directions:

Place 3 cups water and stock ingredients in 1 1/2-quart saucepan. Simmer 20 minutes; strain.

Prepare rice mixture by cooking the small onion in a large saucepan in 1 tablespoon water and vermouth until translucent. Add rice and strained stock; cover. Simmer 15 minutes.

Add celery, mushrooms, pepper, peas and saffron; cover. Simmer gently 10 minutes.

Add shrimp; bring to boil. Boil 3 to 5 minutes. Transfer food to hot serving dish; garnish with parsley and cheese.

Please note that some ingredients and brands may not be available in every store.