Shrimp And Vegetable Risotto(For The Microwave)

• 3 Tbsp. unsalted butter
• 3 Tbsp. olive oil
• 1/2 c. chopped scallions (white part only)
• 2 celery stalks, peeled and chopped
• 1/2 c. packed chopped flat-leaf parsley
• 2 c. arborio rice
• 3/4 lb. asparagus, trimmed and cut in 2-inch lengths
• 1 lb. medium shrimp, peeled, deveined and cut in half crosswise
• 3/4 c. shelled fresh or frozen peas
• 1/2 tsp. freshly ground black pepper
• 1/4 c. chopped scallion (green part only)
• 1/2 c. freshly grated Parmesan cheese

1. Heat butter and oil in 14 x 11 x 2-inch dish, uncovered, at 100% power for 3 minutes.
2. Add scallion white, celery, parsley and rice and stir to coat.
3. Stir in broth and cook, uncovered, at 100% for 12 minutes.
4. Add asparagus, shrimp and peas and stir well. Cook, uncovered, for 12 minutes more.
5. Remove from oven.
6. Stir in salt and pepper.
7. Cover loosely with paper toweling and let stand for 8 to 10 minutes.
8. Uncover; sprinkle with scallion greens and cheese and serve.

unsalted butter, olive oil, scallions, celery stalks, flatleaf parsley, arborio rice, lengths, shrimp, freshly ground black pepper, scallion, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170664 (may not work)