Name: Shrimp Risotto with Baby Spinach and Basil
Yield: Makes 6 servings
Ingredients: 6 cups (about) low-salt chicken broth; 1 pound uncooked large shrimp, peeled, deveined; 2 tablespoons olive oil; 1 1/2 cups chopped onion; 2 large garlic cloves, minced; 11/2 cups arborio rice or medium-grain white rice (about 9 1/2 ounces); 1/2 cup dry white wine; 1 6-ounce package baby spinach leaves; 1/2 cup freshly grated Parmesan cheese; 1/4 cup chopped fresh basil; Additional grated Parmesan cheese

Image may contain Plant Food Meal Bowl Dish Vegetable and Produce

Shrimp Risotto with Baby Spinach and BasilBrian Leatart

This risotto has the classic creamy yet al dente texture and features a combination of Parmesan cheese and seafood. Contrary to popular belief, Italians do partner cheese with seafood in some dishes; we recommend it here without reservation.