Recipe #120: Shrimp Risotto with Red Peppers and Artichokes

3  tbsp butler
3  tbsp evo oil
1 large onion, chopped
8  medium  mushrooms, thinly sliced
1 small sweet red pepper, seeded and finely chopped
2 garlic cloves, minced
2 cups Arborio rice
4 cups chicken stock
1 lb medium shrimp, peeled deveined
1 cup sliced, canned  artichoke hearts or green peas
1 to 2  tsp salt
Pepper
1/2 cup chopped fresh parsley
2 tbsp freshly grated Parmesan cheese

Heat butter and oil in a 13 x 9 inch dish at High for 3 minutes. Add onion,  mushrooms,  red pepper, garlic and rice. Stir to coat, then cook at High for 4 minutes.

Stir  in stock  and cook, uncovered, at  High for 20 minutes until  rice is almost tender. Stir in shrimp  and artichokes or peas. Stir well and cook at High 2 to 3 minutes. Remove from oven. Stir in salt, pepper and parsley.

Cover loosely with paper towel and let stand 8 to 10 minutes. Uncover and sprinkle with cheese.

Makes 6 main course servings.