1 lb. med. shrimp, cleaned & deveined
2 tbsp. olive oil
1 tbsp. butter
1 c. risotto
1/2 c. chopped onion
2 to 3 cloves crushed garlic
1 bay leaf
1 tsp. dried tarragon
4 to 5 c. chicken broth
1/2 frozen peas
Chopped parsley

Heat a large heavy frying pan. Add olive oil and quickly saute garlic, bay leaf, tarragon and shrimp. As soon as shrimp are pink and firm remove from pan and reserve.

Using same pan, melt butter and saute chopped onion. As soon as onion is transparent, add risotto and continue to saute mixture for one minute.

Add 1 to 1 1/2 cups of chicken broth and begin cooking risotto. Adjust heat so risotto mixture is bubbling vigorously. Continue to add chicken broth a cup at a time until risotto is cooked. (25 to 30 minutes) Never "drown" the risotto. Cooked risotto has a creamy texture but take care not to overcook. Taste frequently while cooking and adjust heat as needed. Stir in frozen peas and cooked shrimp. Mix well and serve with parsley garnish.

Some cooks like to add a shot of white wine just before risotto is done. You might also want to try adding chopped tomatoes or ham along with shrimp. Serve with crisp bread and salad.