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Risotto with Shrimp and Peas

Rachael Ray Every Day

INGREDIENTS

8 oz

Shrimp, cooked small

1

Lemon

1

Onion, small

1 cup

Peas, frozen

1 can

Chicken broth

1 cup

Arborio rice

1

Salt and pepper

3 tbsp

Butter

1 cup

Parmesan cheese

View Detailed Directions