Shrimp Risotto with Baby Spinach and Basil

Ingredients

• 9.5 ounces arborio rice medium-grain white
• 6 ounce baby spinach leaves 
• 0.5 cup cooking wine dry white
• 0.3 cup basil fresh chopped
• 2 large garlic cloves minced
• 6 cups low-salt chicken broth ()
• 2 tablespoons olive oil 
• 1.5 cups onion chopped
• 0.5 cup parmesan cheese freshly grated
• 6 servings additional parmesan cheese grated
• 1 pound shrimp deveined uncooked peeled

Equipment

• bowl
• sauce pan
• aluminum foil
• slotted spoon

Directions

1. Bring 6 cups broth to simmer in medium saucepan.
2. Add shrimp. Turn off heat, cover, and let stand until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to small bowl; cover with foil to keep warm. Cover broth to keep warm.
3. Heat oil in heavy large saucepan over medium heat.
4. Add chopped onion and sauté until tender, about 5 minutes.
5. Add minced garlic and stir 1 minute.
6. Add rice and stir until edge of rice is translucent but center is still opaque, about 2 minutes.
7. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes.
8. Add 3/4 cup chicken broth. Simmer until almost all broth is absorbed, stirring often, about 2 minutes. Continue to add broth, 3/4 cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition.
9. Mix in shrimp, 1/2 cup Parmesan cheese, and basil. Season risotto to taste with salt and pepper. Spoon risotto into shallow bowls and serve, passing additional cheese separately.