Triple Pepper Shrimp Risotto

Try this for a spicy and succulent dinner:

1 cup risotto
1 cup Pace Triple Pepper Salsa
6 to 8 shallots, diced
6 Tbsp olive oil
1/2 tsp cumin
juice of 1/2 lime
1/2 cup white wine
1/4 cup chopped parsley
1/4 cup grated romano
one 32 oz. box vegetable broth
two cups water
25 frozen pre-cooked shrimp, thawed
salt and pepper to taste

In small pot, bring vegetable broth to a simmer. In large pan, heat olive oil. Add salt and pepper. Add shallots and parsley. Cook until shallots are translucent. Add risotto, cumin, lime, wine, and Pace Triple Pepper Salsa. Stir until liquid is absorbed. One cup at a time, add the simmering vegetable broth. Stir risotto over low heat until liquid is absorbed, then add another cup of the broth. Repeat until broth is used up. Test risotto for softness. If it's still a bit hard, bring two cups of water to a simmer and add that too, one cup at a time. When all liquid is absorbed, add romano cheese and shrimp. Stir until creamy. Serve immediately, garnishing with some of the leftover parsley. Serve with a green vegetable or salad. I like this dish with broiled asparagus in olive oil! Spicy and yummy -- you'll want seconds!