Instructions: Peel shrimp, and devein, if desired; set shrimp aside.

Bring chicken broth to a boil in a small saucepan. Reduce heat to low.

Saute onion in hot oil in a saucepan 7 minutes while broth simmers. Add minced garlic, and saute 1 minute. Add rice, and saute 2 minutes.

Reduce heat to medium. Add wine and 1 cup hot broth to saucepan. Cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining hot broth, 1/2 cup at a time (cooking time is 25 minutes).

When adding last 1/2 cup of broth, stir in mushrooms and peas. Cook, stirring constantly, 10 minutes. Add shrimp, and cook, stirring constantly, 5 minutes or just until shrimp turn pink. Remove from heat; stir in salt and pepper. Sprinkle with cheese.

This recipe yields 5 (1-cup) servings.

Comments: Make risotto with short grain (Arborio) rice and add the boiling liquid, a half cup at a time, stirring often, allowing most of the liquid to evaporate before adding more. Starting with hot liquid shortens cooking time.

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