Risotto with Shrimp

We do, at times, eat food that is not junk food. It's good to have some stand by recipes that are relatively quick and simple and can be added to. Recently we needed one of those as we had been out all day and I didn't have a whole lot of groceries in the house. Fortunately standing in the kitchen stirring risotto is relaxing to me, especially when I have someone with me to talk to and to grate the cheese for me.

Sautee in olive oil until soft:
1-2 onions, finely chopped
2 cloves garlic, crushed and finely chopped

Add 1 cup arborio rice and cook until nearly translucent (2-3 minutes). Pour 3/4 cup white wine over and cook until it's almost completely evaporated. Add 1/2 cup of chicken stock at a time, (always stir constantly with each addition) and cook until thick and pasty and add another 1/2 cup, repeating until rice is al dente (30 minutes or so, needing almost a whole quart of stock). Season with salt and pepper to taste and stir in 2/3 cup grated parmisan cheese. For this particular variation, I added a pound of cooked shrimp at the end. Serve with a green salad and enjoy!