Print Ingredients 1 1/2 cup chopped onion 4 cloves garlic, minced 1 tablespoon extra virgin olive oil 3 to 4 ounces white mushrooms, sliced 1 1/2 cups Arborio rice 3 cans (14-oz. each) fat-free, reduced-sodium chicken broth 1 pound peeled, deveined shrimp 2 cups sugar snap peas 1 15-oz. can cannellini or pinto beans, drained and rinsed 1 medium red, ripe tomato, chopped 1/2 cup (2 ounces) shredded Parmesan cheese 1/2 teaspoon kosher salt 1/4 teaspoon freshly cracked black pepper Total Time: 45 minutes Prep Time: 15 minutes Cooking Time: 30 minutes Number of Servings : 6 Serving Size: about 2 cups Directions Sauté onion, garlic, and mushrooms in olive oil in large saucepan until tender, 5 to 8 minutes. Stir in rice and cook 2 to 3 minutes. Heat broth to boiling in medium saucepan; reduce heat to low. Add 1 cup broth to rice and cook, stirring constantly, until broth is absorbed, 1 to 2 minutes. Slowly add 2 cups broth and simmer, stirring until broth is absorbed. Add shrimp, snap peas, and remaining broth to saucepan. Cook, stirring frequently, until rice is just tender and liquid absorbed, 5 to 10 minutes. Add beans and tomatoes; cook 2 to 3 minutes longer. Stir in cheese; season to taste with salt and pepper.