Heat broth to a simmer in saucepan. Heat 2 tablespoons
butter and oil in heavy 4 quart saucepan over medium heat. Add onion
and garlic, saute until onion is soft but not brown. Add rice; stir
for about one minute until grains are coated. Begin adding simmering
broth 1/2 cup at a time, stirring until absorbed before adding next
1/2 cup broth. Add shrimp after the rice has been cooking 10 to 12
minutes and continue to add the broth, 1/2 cup at a time. When all
broth has been added and grains are tender, stir in additional tablespoon
butter, cheese and peas. Serve immediately. 4 servings.
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