Shrimp Risotto

By dorchuk

Ingredients

• 1 small onion, chopped
• 2 tablespoons butter
• 1-3/4 cups uncooked instant rice
• 2 garlic cloves, minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cans (14-1/2 ounces each) chicken broth
• 1 pound peeled and deveined cooked medium shrimp
• 2 cups fresh baby spinach, coarsely chopped
• 1 cup frozen corn, thawed
• 1 plum tomato, chopped
• 1/4 cup grated Parmesan cheese
• 2 tablespoons 2% milk

Preparation

Step 1

In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in one can of broth. Cook and stir until most of the liquid is absorbed.
Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender.
Stir in the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through. Yield: 4 servings.