Risotto With Spinach And Shrimp

• 2 3/4 cups fat-free, less-sodium chicken broth
• 2 teaspoons olive oil
• 1 large Vidalia onion, chopped
• 4 garlic cloves, minced
• 1 cup uncooked Arborio rice
• 1/2 teaspoon salt
• 1/2 teaspoon saffron threads, crushed
• 1/8 teaspoon crushed red pepper
• 1/4 cup dry white wine
• 1 pound peeled and deveined large fresh shrimp
• 3 cups firmly packed fresh baby spinach
• 1/4 cup (1 ounce) shredded fresh Parmesan cheese

1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat. Add onion; saute 5 minutes. Add garlic; saute 1 minute. Add rice and next 3 ingredients; cook 1 minute, stirring constantly. Add wine; cook until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in shrimp and spinach; cook 5 to 7 minutes or until shrimp turn pink. Stir in Parmesan cheese.

chicken broth, olive oil, vidalia onion, garlic, rice, salt, saffron threads, red pepper, white wine, shrimp, baby spinach, parmesan cheese

Taken from www.myrecipes.com/recipe/risotto-with-spinach-shrimp (may not work)