Bean and Shrimp Risotto – The Bean Institute

Ingredients

• 1½ cup chopped onion
• 4 cloves garlic (minced)
• 1 tablespoon extra virgin olive oil
• 3 to 4 ounces white mushrooms (sliced)
• 1½ cups Arborio rice
• 3 14-ounce cans fat-free, reduced-sodium chicken broth
• 1 pound peeled (deveined shrimp)
• 2 cups sugar snap peas
• 1 15-ounce can cannellini or pinto beans (drained and rinsed)
• 1 medium red (ripe tomato, chopped)
• ½ cup (or 2 ounces) shredded parmesan cheese
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper