Risotto with Spinach and Shrimp

Ingredients

• 1 cup arborio rice uncooked
• 3 cups firmly baby spinach fresh packed
• 0.1 teaspoon pepper red crushed
• 0.3 cup cooking wine dry white
• 2.8 cups less-sodium chicken broth fat-free
• 4  garlic cloves minced
• 2 teaspoons olive oil 
• 1 ounce parmesan cheese fresh shredded
• 0.5 teaspoon saffron threads crushed
• 0.5 teaspoon salt 
• 1 pound shrimp fresh deveined peeled
• 1 large vidalia onion chopped

Equipment

• sauce pan

Directions

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.
3. Add onion; saut 5 minutes.
4. Add garlic; saut 1 minute.
5. Add rice and next 3 ingredients; cook 1 minute, stirring constantly.
6. Add wine; cook until liquid is nearly absorbed, stirring constantly.
7. 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.