Shrimp Risotto With Baby Spinach And Basil

• 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 white rice (about 9.5 ounces)
• 1/2 cup dry white 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)

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 saute 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 3/4 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, 1/2 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.

chicken broth, shrimp, olive oil, onions, garlic, arborio rice, white wine, baby spinach leaves, parmesan cheese, fresh basil, parmesan cheese

Taken from www.food.com/recipe/shrimp-risotto-with-baby-spinach-and-basil-417156 (may not work)