Shrimp and Onion Risotto

2 Tbsp butter, divided

8 oz. fresh mushrooms, chopped

1 onion, chopped

2 cups minute white rice, uncooked

2 cups chicken broth

1/4 tsp black pepper

1 pound frozen cooked medium shrimp, thawed

1/4 cup finely chopped fresh parsley

1/3 cup grated parmesan cheese

Melt 1 Tbsp butter in skillet.  Add mushrooms; cook and stir 7-8 minutes or until tender and golden brown.  Remove from skillet.  Add remaining 1 Tbsp butter and onions to skillet; cook and stir on medium heat for 7-8 minutes or until onions are tender and golden brown.  Stir in rice until well blended.  Add broth and pepper; stir.  Bring to boil.  Reduce heat to medium low; cover.  Simmer 5 minutes or until rice is tender.  Stir in shrimp and parsley; cover and let stand 10 minutes or until shrimp are heated through.  Add mushrooms and cheese; stir.

Serves 6