Shrimp Risotto

So, I realize this isn't a vegetarian recipe, but I'm a pescetarian and eat seafood.  You can omit the shrimp and use mushrooms.
This was taken from the book, Eat Smart Lose Weight Watch Your Weight the Delicious Way

Shrimp Risotto
prep 10--minutes cook 25--minutes serves 2

1 tsp. butter (I just use PAM Spray)
2 shallots, peeled and finely chopped
1 celery stalk, trimmed and finely chopped
scant 1/2 cup, dry weight, risotto rice
freshly ground black pepper, to taste
generous 1/2 cup hot vegetable or fish stock
scant 1/2 cup hot water
scant 1/2 cup white wine
5 1/2 oz. (150g) frozen cooked, shelled shrimp, thawed
4 tsp. fresh chopped Italian parsley
1 tbsp light sour cream
dash of lemon juice
1 tsp fresh Parmesan shavings, to serve

1.  Heat the butter in a medium-size nonstick skillet over medium heat.  When the butter is hot, add the shallots and celery and cook, stirring continuously for 3-4 minutes, or until soft.
2.  Add the rice and pepper to taste to the skillet and stir well to coat the rice.  Mix the stock and water together.  Add just enough of the stock and water mixture to cover the rice and continue to cook, stirring frequently, until it is almost completely absorbed.  Continue adding the stock and water in this way until it is almost completely absorbed.  Add the wine and continue cooking until that is absorbed.
3.  Stir the shrimp and half the parsley into the risotto and heat through.
4.  Add the sour cream and lemon juice, then stir and serve immediately with the cheese and the remaining parsley sprinkled over/  Accompany with a large mixed side salad with an oil-free French dressing.