Shrimp Risotto with Baby Spinach and Basil

By linda1949

Ingredients

• 6 cups (about) low-salt chicken broth
• 1 pound uncooked large shrimp, peeled, deveined
• 2 tablespoons olive oil
• 1 ½ cups chopped onion
• 2 large garlic cloves, minced
• 1 1/2 cups arborio rice or medium-grain white rice (about 9 ½ ounces)
• ½ cup dry white wine
• 1 6-ounce package baby spinach leaves
• ½ cup freshly grated Parmesan cheese
• ¼ cup chopped fresh basil
• Additional grated Parmesan cheese

Preparation

Step 1

Bring 6 cups broth to simmer in medium saucepan. Add shrimp. Turn off heat, cover, and let stand until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to small bowl; cover with foil to keep warm. Cover broth to keep warm.

Heat oil in heavy large saucepan over medium heat. Add chopped onion and saute until tender, about 5 minutes. Add minced garlic and stir 1 minute. Add rice and stir until edge of rice is translucent but center is still opaque, about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes. Add ¾ cup chicken broth. Simmer until almost all broth is absorbed, stirring often, about 2 minutes. Continue to add broth, ¾ cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition. Mix in shrimp, ½ cup Parmesan cheese, and basil. Season risotto to taste with salt and pepper. Spoon risotto into shallow bowls and serve, passing additional cheese separately.