Risotto with Shrimp

Ingredient List:
2 TBS Parmesan Reggiano grated                          1 lb. 26-30 shrimp shelled peeled and deveined
1 8 oz pkg risotto with Arborico rice                       21/2 cups water
1 1/2 cups frozen baby peas                                    2 TBS butter divided
1 tsp salt

1. Boil water in small pan with salt.  in  larger pan melt butter on low then add risotto, stir until coated with butter.  When risotto is completely coated add boiling water, stir once to separate  then cover. When covered rice  mixture reaches a boil, turn on low for 18 minutes, leave covered.

2. Lift lid and add remaining 1 tbs. butter, shrimp (peeled and deveined) and peas.  Do not stir, place shrimp and peas on top of risotto.  Replace lid and cook for 5 minutes longer.

3.  Lift lid a second time to stir all ingredients, fluffing rice and mixing shrimp and peas till risotto is well blended.  Cover again for about three minutes.  Shrimp needs to reach an internal temperature of 145 degrees

Shrimp will be rubbery if overcooked so be careful.