Variations:
Classic risotto:
Prepare recipe as directed but omit shrimp and peas
Roasted squash:
Prepare recipe as directed but omit shrimp and peas. Roast 1 lb oiled butternut squash cubes at 400F (200C) until tender. Stir into cooked hot risotto.
Double mushroom:
Prepare recipe as directed but omit shrimp and peas. Add 1/2 oz dried mushrooms to broth. Cook 8 oz sliced mushrooms with onion. Continue with recipe as directed.