Shrimp Risotto

1/2 cup onions, chopped
1 Tbsp. margarine
1 cup uncooked Arborio rice
1 pinch tumeric
1/3 cup white wine
2 cups chicken broth
1 1/2 cup peas, thawed and drained
1 cup coarsely chopped shrimp
1/4 cup parmesan cheese
1/4 tsp. salt
1/4 cup 1/2 and 1/2
1 tsp. lemon juice
1/4 tsp. hot pepper sauce

Cook onions in margarine in large skillet over medium-high heat until soft. Add rice and tumeric, stir
2-3 minutes. Add wine, stir until absorbed. Stir in one cup broth; cook, uncovered, stirring frequently,
until broth is absorbed. Continue stirring and adding remaining broth until rice is tender and mixture
has a creamy consistency (you may also need to add up to 1/4 cup of water). It will take about 25-30
minutes. Stir in remaining ingredients and cook until throughly heated, about 2 minutes.

Yield: 6 servings (side servings)
Calories: 200/serving