Shrimp Risotto

• 1 small onion, chopped
• 2 tablespoons butter
• 1-3/4 cups uncooked instant rice
• 2 garlic cloves, minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cans (14-1/2 ounces each) chicken broth
• 1 pound peeled and deveined cooked medium shrimp
• 2 cups fresh baby spinach, coarsely chopped
• 1 cup frozen corn, thawed
• 1 plum tomato, chopped
• 1/4 cup grated Parmesan cheese
• 2 tablespoons 2% milk

1. In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in 1 can broth. Cook and stir until most of the liquid is absorbed.
2. Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender.
3. Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.

onion, butter, rice, garlic, basil, pepper, chicken broth, shrimp, baby spinach, frozen corn, tomato, parmesan cheese, milk

Taken from www.tasteofhome.com/recipes/shrimp-risotto/ (may not work)