Ingredients
3-1/4 to 3-3/4 cups reduced-sodium chicken broth1-1/2 cups chopped fresh mushrooms1 small onion, chopped1 tablespoon butter3 garlic cloves, minced1 cup uncooked arborio rice1 package (6 ounces) fresh baby spinach, coarsely chopped1 pound cooked medium shrimp, peeled and deveined1/2 cup shredded Parmesan cheese1/4 teaspoon pepper
Preparation
In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes. Add garlic; cook 1 minute longer. 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, about 20 minutes.
Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through.
