Shrimp Risotto With Baby Spinach And Basil

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 cups low sodium chicken broth (about)
• 1 lb uncooked large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 2 large garlic cloves, minced
• 1 1/2 cups arborio rice (about 9.5 ounces) or 1/2 cup medium-grain rice (about 9.5 ounces)
• 1/2 cup dry wine
• 1 (6 ounce) package baby spinach leaves
• 1/2 cup parmesan cheese, freshly grated
• 1/4 cup fresh basil, chopped
• additional grated parmesan cheese (for serving)

Recipe

• 1 in medium saucepan, bring 6 cups broth to simmer. add shrimp. turn off heat, cover, and set aside until shrimp are just opaque in center, about 3 minutes. with a slotted spoon, move shrimp to a small bowl; cover and keep warm. cover broth to keep warm.
• 2 in heavy large saucepan, heat oil over medium heat. toss in chopped onion and sauté until tender, about 5 minutes. stir in garlic for 1 minute. stir in rice 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.
• 3 add ¾ cup chicken broth and simmer until almost all broth is absorbed, stirring frequently, about 2 minutes.
• 4 continue add broth in this manner a half cup at a time until rice is just tender and mixture is creamy, about 25 minutes total. during last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition.
• 5 mix in shrimp, ½ cup parmesan cheese, and basil.
• 6 season to taste with salt and pepper.
• 7 spoon risotto into shallow bowls and serve along with additional parmesan cheese.