This is an adaption of a recipe on here that I tried out tonight and really liked...
Shrimp risotto (feeds 2)
Half an onion, finely diced. 2 or 3 mushrooms, sliced. Half a zucchini, sliced. 1 or 2 cloves (depending on taste) of garlic, chopped. 2 t tomato paste. 175g rice (I use basmati but you could use risotto-types if you prefer). About 6 to 8 cups hot fish (or vegetable) stock. 1 cup of shrimp (frozen are fine). 2 t olive oil. 2 t Herbes Provencal. 1 T sherry or brandy. Ground black pepper and possibly salt.
Heat the oil in a large pan or wok. Add the onion and zucchini and saute until it's starting to go soft. Add the mushrooms and garlic and cook for a few minutes more. Add the tomato paste and rice and cook over a lower heat until the rice starts to go clear. Increase the heat, and add the sherry/brandy - it'll sizzle! - and stir quickly. Then slowly add the stock, stirring while simmering. After you've added most the stock, tip in the shrimp, the Herbes Provencal and grind some pepper in. Cook until the rice is soft and the liquid has been mostly absorbed/evaporated - if neccessary add more stock or hot water. Taste and add salt and extra pepper if necessary .