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

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