Shrimp 'n' Spinach Risotto

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3 1/4-3 3/4 cups chicken broth
• 1 1/2 cups chopped fresh mushrooms
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon butter
• 1 cup uncooked arborio rice
• 1 (6 ounce) package fresh baby spinach, coarsely chopped
• 1 lb cooked medium shrimp, peeled and deveined
• 1/2 cup shredded parmesan cheese
• 1/4 teaspoon pepper

Recipe

• 1 in a small saucepan, heat broth and keep warm.
• 2 in a large nonstick skillet, saute the mushrooms, onion and garlic in butter until tender, about 3 minutes.
• 3 add rice; cook and stir for 2-3 minutes. carefully stir in 1 cup heated broth. cook and stir until all of the liquid is absorbed.
• 4 add remaining broth, 1/2 cup at a time, stirring constantly. allow liquid to absorb between additions.
• 5 cook just until risotto is creamy and rice is almost tender. total cooking time is about 20 minutes. add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through. serve immediately.