Seafood Risotto

My father makes an excellent risotto. He can put anything in it, too. Once he made a whole pot of cheddar and broccoli risotto. The whole pot was gone in less than half an hour between my father, my mother and I. I love risotto and a seafood version makes it even better.

Ingredients

1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1 clove garlic, crushed
1 cup Arborio rice
2 cups chicken broth
1/2 pound shrimp, peeled, deveined
1/2 cup frozen peas
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese

Directions

1.Heat oil in a large, heavy skillet.

2.Saute onion and garlic clove over medium heat until soft. Add rice, stir frequently and saute about 3 minutes.

3.Add half the chicken broth (1 cup) and bring to a boil. Lower heat, cover and simmer about 10 minutes, or until the liquid is absorbed. Add remaining chicken broth; cover and simmer for 5 minutes more.

4.Add shrimp, and frozen peas.Cover and simmer for 10 minutes, stirring once. Stir in chopped parsley and cook about 5 minutes, or until the liquid is absorbed and the rice is tender. Stir in grated parmesan cheese.
Makes 4 servings.