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Shrimp and Italian Sausage Risotto



1 lb italian sausage, casings removed

1 medium onion, chopped

1 clove garlic, minced

1 C uncooked long gran white rice

1 Can chicken broth

3/4 C dry white wine

1/2 C shredded Parmesan cheese

1 LB raw shrimp, deveined and shelled

Minced fresh parsley



Crumble sausage in Bean Pot. Microwave on High for about 8 minutes or until sausage is no longer pink. Pour off drippings. Stir in onion and garlic. Microwave on High another 3 minutes. Stir in rice, broth and wine. Microwave until rice is Just tender - about 40-45 mins. Stir in cheese. Arrange shrimp on top of rice mixture, tails at center,  just until rice is tender. Microwave on high, about 5 mins, or until shrimp is pink. Top with Pasrley.

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