In a 3 or 4-quart heavy saucepan or Dutch oven, heat 2 tablespoons butter on medium heat. Add the shrimp and cook, turning once until done. Remove shrimp & set aside.

Melt an additional tablespoon butter. Add the onion and cook for a few minutes until translucent. Add salt and pepper. Add the rice and cook for 3 minutes or so, stirring until nicely coated in the oil and becoming translucent around the edges.

Add the wine to the rice. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 3 cups of the stock and stir, and continue to stir now and then (once every three or four minutes) for about 12 minutes until most of the stock is absorbed and the bottom is nearly dry.

Now add more stock in 1/2 cup increments to the risotto, stirring gently for about 3 minutes until the liquid is nearly absorbed. Repeat until rice is al dente, an additional three or four times. This should take about 15 minutes. (If your rice is absorbing the stock faster or slower than three minutes, adjust your heat.)

When finished, remove from heat. You want to end up with al dente rice and a creamy sauce – it will thicken a bit more when you add the Parmesan.

Gently stir in the Parmesan cheese and remaining butter. Fold in the shrimp and red peppers. Salt and pepper to taste. Garnish with parsley or green onion & a little more Parmesan.

Note: the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.