Ingredients

8 ounces shrimp, peeled, deveined, halved lengthwise
2 teaspoons extra virgin olive oil, divided
1 teaspoon unsalted butter
1⁄3 cup finely chopped onion
1⁄3 cup finely chopped celery
1 cup (Rice Cooker) Arborio rice
3 tablespoons dry white wine or vermouth
3 cups (standard liquid measure) chicken or vegetable stock (may use half water)
1¼ cups fresh or frozen thawed peas
¼ cup freshly grated Parmesan cheese

Instructions

Place shrimp in a small bowl and drizzle with 1 teaspoon of the olive oil. Toss to coat. Lightly coat the steaming tray with cooking spray. Arrange shrimp in steaming tray; reserve. Place remaining olive oil and butter in the cooking bowl of the Cuisinart® Rice Cooker/Steamer. Cover, turn on, and wait one minute. Stir in the chopped onion and celery and cover; cook 1 minute. Add the rice; stir to coat completely. Cover and cook 2 minutes. Stir in the wine; cover. Cook 2 to 3 minutes until the wine is completely absorbed. Add the stock; stir. Cover and cook for 22 minutes, stirring 2 or 3 times during cooking. After 22 minutes, place steaming tray over cooking bowl and cover. Continue to cook until Rice Cooker switches to Warm, about 8 to 10 minutes longer. Add peas to bowl. Cover and let stand on Warm for 5 to 10 minutes. Just before serving, stir peas and steamed shrimp along with half the Parmesan into the cooked rice. Serve in warm bowls and top with remaining Parmesan.

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