SHRIMP AND PEAS
Five minutes before rice is cooked, stir in 1/2 lb (250 g) uncooked peeled shrimp and 1 cup (250 mL) frozen peas.
Roast 1 lb (500 g) oiled butternut-squash cubes at 400F (200C) until tender. Stir into cooked hot risotto.
Add 1/2 oz (14 g) dried mushrooms to broth. Cook 8 oz (225 g) of sliced mushrooms with onion. Continue with recipe directions.