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1/2 lb. medium shrimp, peeled and deveined

1 cup frozen peas

1 cup rissotto rice

1 shallot, minced

4 cups chicken broth

1/2 cup dry white wine

1/4 cup grated parmessan cheese

Heat chicken broth in a saucepan over medium heat. Put a small amount of olive or canola oil in a large skillet and saute shallot. Add rice and cook until somewhat translucent. Add wine, then broth in 1/2 cup increments, stirring until liquid is absorbed. When you get to last addition of broth, add shrimp and peas. Cook until shrimp is pink and all liquid is absorbed. Stir in cheese.