Risotto with Shrimp and Bell Peppers

Another Rachael Ray Recipe!


1 can chicken broth
3 tbsp butter
1 small onion chopped finely
1 cup arboria rice (I used risotto specifically)
salt and pepper
8oz peeled, cooked small shrimp
1 cup frozen peas (ick, I used pepper)
1 cup parm cheese
1 lemon, zested

1. In a small saucepan, heat the chicken broth and 1 3/4 C water over high heat until steaming.; cover and keep warm. I usually microwave 1 cup at a time in my glass measuring cup. My risotto bag calls for more liquid that this recipe. Meanwhile, in a medium saucepan melt 1 tbsp butter over medium heat. Add the onion and cook, stirring occasionally until softened, about 5 min. Add the rice and salt, cook and stir for 3 minutes.

2. Stir in 1 C of the broth mixture, bring to a simmer and cook. Stirring until the rice absorbs the liquid. Cook the rice until tender and creaming 20-25 min. Add the remaining butter, the shrimp, peas, and 1/2 C cheese and cook until cheese has melted. Stir in the lemon zest, season with salt and pepper. Top with remaining 1/2 C cheese.