• 5 tbsp Zantonio Garlic Parmesan Butter/Scampi Sauce, divided
• 1 cup chopped onion or shallot
• 1 cup arborio rice
• 1 cup white wine
• 3-4 cups hot broth – chicken or clam juice
• 1/2 lb shelled and deveined shrimp – halved, if large
• 1 cup peas
• black pepper
• grated parmesan cheese
• minced parsley

Melt 4 tbsp Zantonio Garlic Parmesan Butter/Scampi Sauce in braising pan or heavy skillet over medium heat.

Add onion or shallot and saute gently until starting to wilt.

Add rice and cook, stirring, until coated in butter and turning slightly opaque.

Increase heat and add 1 cup white wine and cook, stirring, until mostly absorbed.

Add 1/2 cup hot broth and cook, stirring, until mostly absorbed. Continue, adding broth by the half-cupfuls until rice is almost cooked – 15-20 minutes.

Stir in shrimp and peas and cook until shrimp is pink and peas are heated through – adding a bit more broth, as needed. Taste for seasoning and add pepper, as desired.

Remove from heat and stir in remaining tablespoon of Zantonio Garlic Parmesan Butter/Scampi Sauce,.

Plate, and top with additional parmesan cheese and parsley.

Makes about 4 servings.