Shrimp Risotto With Baby Spinach And Basil - cooking recipe

Ingredients

6 cups low sodium chicken broth (about)
1 lb uncooked large shrimp, peeled and deveined
2 tablespoons olive oil
1 1/2 cups chopped onions
2 large garlic cloves, minced
1 1/2 cups arborio rice (about 9.5 ounces) or 1/2 cup medium-grain white rice (about 9.5 ounces)
1/2 cup dry white wine
1 (6 ounce) package baby spinach leaves
1/2 cup parmesan cheese, freshly grated
1/4 cup fresh basil, chopped
additional grated parmesan cheese (for serving)

Preparation

In medium saucepan, bring 6 cups broth to simmer. Add shrimp. Turn off heat, cover, and set aside until shrimp are just opaque in center, about 3 minutes. With a slotted spoon, move shrimp to a small bowl; cover and keep warm. Cover broth to keep warm.
In heavy large saucepan, heat oil over medium heat. Toss in chopped onion and saute until tender, about 5 minutes. Stir in garlic for 1 minute. Stir in rice until edge of rice is translucent but center is still opaque, about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes.
Add 3/4 cup chicken broth and simmer until almost all broth is absorbed, stirring frequently, about 2 minutes.
Continue add broth in this manner a half cup at a time until rice is just tender and mixture is creamy, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition.
Mix in shrimp, 1/2 cup Parmesan cheese, and basil.
Season to taste with salt and pepper.
Spoon risotto into shallow bowls and serve along with additional Parmesan cheese.