Tomato-Shrimp Risotto

• 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

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.

onion, olive oil, butter, risotto rice, white wine, tomatoes, chicken, shrimp, frozen green peas, parmesan cheese, salt, pepper

Taken from www.delish.com/recipefinder/tomato-shrimp-risotto-recipe-rbk1010 (may not work)