Ingredients
1 small onion, chopped2 tablespoons butter1-3/4 cups uncooked instant rice2 garlic cloves, minced1/2 teaspoon dried basil1/4 teaspoon pepper2 cans (14-1/2 ounces each) chicken broth1 pound peeled and deveined cooked medium shrimp2 cups fresh baby spinach, coarsely chopped1 cup frozen corn, thawed1 plum tomato, chopped1/4 cup grated Parmesan cheese2 tablespoons 2% milk
Preparation
In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in 1 can broth. Cook and stir until most of the liquid is absorbed.
Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender.
Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.
