4cups reduced sodium chicken broth
4 tbls, plus 1tsp, extra virgin olive oil
2medium shallots, minced
1/2 tsp coarse salt, divided
Freshly ground black pepper
1cup arborio rice
1/2 cup white wine
1 cup frozen peas
1 tbls butter
1/4 cup heavy cream
1/4 grated Parmigiano Cheese
1 pd jumbo shrimp, peeled, deveined, tails intact
Crushed red pepper flakes
*1 cup of sautéed mushrooms makes a very complete meal

4 cup s reduced sodium chicken broth 4 tbls, plus 1tsp, extra virgin olive oil 2 medium shallots, minced 1/2 tsp coarse salt, divided 1 cup arborio rice 1/2 cup white wine 1 cup frozen peas 1 tbls butter 1/4 cup heavy cream 1/4 grated Parmigiano Cheese 1 pd jumbo shrimp, peeled, deveined, tails intact

1. Heat broth in saucepan. Keep warm.
2. Heat 4 tbls oil in a medium saucepan over med-high heat. Add shallots, 1/4 tsp salt & pepper;sauté 2 minutes. Add rice & stir to coat in oil. Cook, stirring constantly for 2min.
Add wine, bring to simmer &cook until wine is absorbed , about 2 min. Reduce heat to medium & add 1cup warm broth at a time until rice is al dente, 25 to 30 min. Add green peas& cook 3 min. Add butter, cream & cheese, stirring until incorporated.
3. Sprinkle shrimp with remaining 1/4tsp salt, pepper & pepper flakes. Heat remaining 1 tsp oil in a skillet. Add shrimp & sauté just until firm & bright pink, about 2 min per side.
( I sometimes add sautéed mushrooms to rice)
Serve prawns with risotto. Serves 4