<http://schema.org/recipeInstructions>
" In a large saucepan, saute onion in olive oil and 1 tablespoon butter over medium-high heat 4 minutes. Add the rice, stir 1 minute, then add white wine and cook until absorbed. Stir in tomatoes and 3 cups chicken stock. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes, stirring once. Stir in shrimp, peas, and 1 more cup hot chicken stock. Cover and simmer, stirring twice, until rice is al dente and shrimp cooked through, 10 minutes. Remove from heat. Stir in 1 1/2 tablespoons butter, Parmesan cheese, and salt and pepper to taste."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a31842/tomato-shrimp-risotto-recipe-rbk1010/>