Champagne Shrimp Risotto

Ingredients

• 1.5 cups rice white uncooked
• 2 cups watercress chopped
• 2 tablespoons butter 
• 0.5 cup wine dry white
• 2 cups chicken broth warmed (from 32-oz carton)
• 1 cup bottled clam juice warmed
• 6 servings parsley fresh chopped
• 0.5 teaspoon pepper 
• 1 medium onion thinly sliced
• 0.3 cup parmesan cheese grated
• 1 lb shells frozen thawed uncooked

Equipment

• frying pan
• measuring cup
• dutch oven

Directions

1. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
2. In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat.
3. Add onion; cook, stirring frequently, until tender. Reduce heat to medium.
4. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink.
5. Remove shrimp from skillet; keep warm.
6. Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
7. About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper.
8. Sprinkle with parsley before serving.