Shrimp & Spinach Risotto

3-1/4 to 3-3/4 C. reduced-sodium chicken broth

1 small onion, chopped

1 Tbsp. butter

3 garlic cloves, minced

1 C. uncooked arborio rice

1 package (6 ounces) fresh baby spinach, coarsely chopped

1 lb. cooked medium shrimp, peeled and deveined

1/2 C. shredded Parmesan cheese

1/4 tsp. pepper

In a small saucepan, heat broth and keep warm. In a large nonstick skillet, sauté 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.

Serves 4