Shrimp And Corn Risotto

• 1 lb Medium shrimp, peeled, deveined
• 4 Qts Chicken or Clam stock
• 1 cup (more or less) Arborio rice
• 2 cups (or more) Baby Spinach
• 12-15 Fresh basil leaves
• 2 T Olive oil
• 1 Small onion chopped
• 1 cup corn
• 2 clove Garlic (or 2 t jarred minced)
• 10-12 grinds Black pepper
• 2 Roma tomato, seeded and diced
• 1/4 cup Parmesan cheese
• 2 T Cream

1. Add olive oil to large sauce pan over medium heat. Saute onions until softened. Add garlic, rice, basil and pepper. Continue to stir until all rice grains are well coated.
2. Add broth as needed to cook rice until rice is tender.
3. Stir in shrimp, spinach, corn, tomato, Parmesan and cream Cook until spinach is wilted, cheese is melted and shrimp are cooked.

shrimp, chicken, rice, spinach, basil, t, onion, corn, clove garlic, black pepper, tomato, parmesan cheese, t cream

Taken from www.epicurious.com/recipes/member/views/shrimp-and-corn-risotto-58388541 (may not work)