Shrimp Risotto

Yield: 4 servings

Ingredients

1 lb. shrimp, peeled and deveined

3 cups water

2 small onions, sliced

1/2 stalk celery, chopped

1 clove garlic, minced

1 cup white wine

1/2 teaspoon salt

1/4 teaspoon pepper

1 small onion, chopped

1 tablespoon water

1 tablespoon dry vermouth

1 1/2 cups medium grain rice

1 stalk celery, chopped

1/4 lb. fresh mushrooms, sliced

1 red or green pepper, sliced

1 pkg. frozen peas, thawed

1/4 teaspoon saffron

1 tablespoon finely chopped parsley

1/4 cup grated Parmesan cheese

Directions:

Place 3 cups water and stock ingredients in 1 1/2-quart saucepan. Simmer 20 minutes; strain.

Prepare rice mixture by cooking the small onion in a large saucepan in 1 tablespoon water and vermouth until translucent. Add rice and strained stock; cover. Simmer 15 minutes.

Add celery, mushrooms, pepper, peas and saffron; cover. Simmer gently 10 minutes.

Add shrimp; bring to boil. Boil 3 to 5 minutes. Transfer food to hot serving dish; garnish with parsley and cheese.

Please note that some ingredients and brands may not be available in every store.