Spinach and Shrimp Risotto

Ingredients

• 2 tsp butter
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 cup Arborio Rice
• 2 cups no salt added chicken broth
• 2 cups milk, divided
• 1/4 tsp each, salt and pepper
• 12 oz. medium raw shrimp, peeled, deveined
• 1/2 pkg. baby spinach
• 2 tbsp lemon juice
• 2 tbsp chopped fresh basil

Details

Servings 4

Preparation

Step 1

In a pot, melt butter over medium heat. Saute garlic and onion until soft. Add rice; saute for 1 minute. Stir in broth, 1 1/2 cups milk, salt and pepper; bring almost to boil, stirring. Cover, reduce heat to low, simmer, stirring twice, until rice is almost tender, 20 minutes. Stir in shrimp;cover, simmer for 5 minutes. Stir in remaining milk, then spinach, lemon juice and basil.