Creamy Risotto With Shrimp

• 2 cups reduced-sodium vegetable broth
• 3 tablespoons olive oil, divided
• 1 medium shallot
• 1/4 teaspoon coarse salt, divided
• 1 pinch fresh ground pepper
• 1/2 cup arborio rice
• 1/4 cup dry sherry
• 1/2 cup frozen edamame
• 1 tablespoon butter
• 1/8 cup heavy cream
• 1/8 cup grated parmigiano reggiano cheese
• 1/2 lb jumbo shrimp, peeled and deveined
• crushed red pepper flakes
• cracked peppercorn

1. Heat broth and keep warm.
2. Heat 2 tbs oil in medium saute pan over medium high heat. Add shallots, 1/8 tsp salt and pepper saute 2 minutes. Add rice and stir to coat in oil. Cook, stirring constantly, 2 minutes. Add wine, bring to a simmer and cook until wine is absorbed, about 2 minutes.
3. Reduce heat to medium and add 1/2 cup warm broth. Cook stirring constantly, until liquid is completely absorbed. Continue adding broth, 1/2 cup at a time, cooking and stirring until broth is absorbed each time and rice is al dente, 25 to 30 minutes.
4. Add edamame and cook 3 minutes.
5. Take off heat and add butter, cream and cheese, stir until incorporated.
6. Sprinkle shrimp with remaining salt, pepper flakes and cracked peppercorns. Heat remaining 1 tbs oil in a skillet, to smoking point. Add shrimp and saute just until firm and bright pink, about 4 miinutes, serve over risotto.

vegetable broth, olive oil, shallot, coarse salt, fresh ground pepper, arborio rice, sherry, frozen edamame, butter, heavy cream, cheese, jumbo shrimp, red pepper, cracked peppercorn

Taken from www.food.com/recipe/creamy-risotto-with-shrimp-526160 (may not work)