Peg's Birthday Dinner: Hoison Shrimp with Bok Choy and Risoto

1/4 cup hoisin sauce 2 tablespoons reduced-sodium soy sauce, plus more for serving (optional) 1 tablespoon rice wine vinegar 2 teaspoons sesame oil 1 teaspoon sriracha 1 large bok choy, cut into 3-inch pieces 2 sweet red peppers, seeded and cut into 1/2-inch strips 1 pound small shiitake mushrooms, stems removed 2 tablespoons canola oil 1 1/2 pounds jumbo shrimp, peeled and deveined 2 teaspoons toasted sesame seeds Directions Heat oven to 450 degrees . Line a 13 x 9-inch rimmed sheet pan with nonstick foil. In a small bowl, combine hoisin, soy sauce, vinegar, sesame oil and sriracha. Set aside. Place bok choy, peppers and shiitakes on prepared sheet pan. Combine 3 tbsp of the hoisin mixture with canola oil. Pour over vegetables and toss to coat. Toss shrimp with remaining hoisin mixture. Place shrimp over vegetables. Roast at 450 degrees for 20 minutes. Garnish with sesame seeds and, if using, scallions Serve with additional soy sauce if desired. I can't find the recipe for the risotto online. but it was delicious!