1. In a thick sauce pan melt butter with a little oil.
2. Sauté onions about 2 minutes. Then add garlic and sauté for 2 additional minutes.
3. Add risotto (pre cooked); cook about 1 or 2 minutes or until white spot appears in center of rice.
4. Add wine and stock and bring to a simmer.
5. Add broccoli, shrimp and saffron stir frequently. Cook until shrimp firm and pink and risotto is tender.
6. Add more stock if necessary.
7. Add Roma tomatoes cook for about 1 minute.
8. Add Pecorion Romano cheese and salt and pepper to taste.

Serves 4