Shrimp Risotto with Kidney Beans

Shrimp Risotto with Kidney Beans
Serves about 5-6

Ingredients:
1 15oz can red kidney beans, rinsed and drained
1 cups Arborio rice
cups red onion, chopped
4 cloves garlic, minced
1 tbsp extra-virgin olive oil
4 oz mushrooms, sliced
3 cans (14oz each) sodium-reduced chicken broth
1 lb shrimp, peeled and deveined
1 cup snow peas
1 tomato, chopped
cup Parmesan cheese, shredded
Salt and pepper to taste

Instructions:
In a large skillet, heat the olive oil and saut onion, garlic and mushrooms until soft. Stir in the rice and cook for a few minutes.

In a small saucepan, bring the chicken broth to a boil and reduce heat. Add 1 cup of broth to the rice mixture and stir constantly until the broth is absorbed. Then, add 2 cups of broth and again, stir constantly until the broth is absorbed. Now add the remaining broth with the rest of the ingredients and cook for about 5 to 10 minutes. Keep stirring. Add the beans and chopped tomato, cook for a further few minutes. Stir in the Parmesan cheese, season with salt and pepper and serve immediately.