Bean and shrimp risotto

Name: Bean and shrimp risotto
Ingredients: 1 1/2 cup chopped onion; 4 cloves garlic, minced; 1 tablespoon extra virgin olive oil; 3 to 4 ounce white mushrooms, sliced; 1 1/2 cup arborio rice; 3 cans (14-oz. each) fat-free, reduced-sodium chicken broth; 1 pound peeled, deveined shrimp; 2 cup sugar snap peas; 1 15-oz. can cannellini or pinto beans, drained and rinsed; 1 medium red, ripe tomato, chopped; 1/2 cup (2 ounces) shredded parmesan cheese; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly cracked black pepper