Shrimp 'N' Spinach Risotto - cooking recipe

Ingredients

3 1/4 - 3 3/4 cups chicken broth
1 1/2 cups chopped fresh mushrooms
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon butter
1 cup uncooked arborio rice
1 (6 ounce) package fresh Baby Spinach, coarsely chopped
1 lb cooked medium shrimp, peeled and deveined
1/2 cup shredded parmesan cheese
1/4 teaspoon pepper

Preparation

In a small saucepan, heat broth and keep warm.
In a large nonstick skillet, saute the mushrooms, onion and garlic in butter until tender, about 3 minutes.
Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed.
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions.
Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through. Serve immediately.