1 (32 ounce) container chicken broth
2 tablespoons olive oil
3 cups Arborio rice
1 pound raw shrimp, peeled and deveined
8oz fresh mushrooms
1c frozen peas (thawed)
1/2lb bacon cooked and chopped into bits
1/2 cup grated Parmesan cheese
3 tablespoons butter
Salt, ground black pepper, garlic powder to taste

Pour chicken broth into a pot; bring to a simmer over medium-low heat. Heat olive oil in a large saucepan over medium heat. Cook and stir mushrooms in the hot oil until browned, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
Stir shrimp and peas into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
Stir shrimp and peas into the rice; cook for 1 minute. Stir bacon, Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt, pepper, and garlic powder.

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