Risotto With Shrimp And Peas

• 4 cups no-salt-added fish or chicken stock
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1/2 pound fresh peas, shelled to yield about 1/2 cup
• 1/2 pound shelled raw shrimp
• Salt and freshly ground black pepper
• 1/2 cup grated Parmigiano-Reggiano, optional

1. In a large saucepan, simmer stock.
2. In a heavy-bottomed pot, heat oil.
3. Add onion, and saute until it softens.
4. Add rice, and stir to coat.
5. Add the wine, and cook until liquid is absorbed.
6. Add one cup simmering stock to rice.
7. Stirring often, cook over medium-low heat until liquid is absorbed.
8. Repeat with second cup, and continue cooking, stirring often.
9. Repeat with third cup.
10. As rice becomes soft but firm, add last cup of stock.
11. If peas are large, add them and cook about 4 minutes.
12. Then add shrimp.
13. If peas are small and tender, add them along with shrimp.
14. Cook shrimp just 3 or 4 minutes.
15. Season with salt and pepper and serve, with cheese if desired.

nosalt, olive oil, onion, arborio rice, white wine, fresh peas, shrimp, salt

Taken from cooking.nytimes.com/recipes/10948 (may not work)