Risotto with Spinach and Shrimp

Ingredients

• 2 3/4 cups fat-free, less-sodium chicken broth
• 2 teaspoons olive oil
• 1 large Vidalia onion, chopped
• 4 garlic cloves, minced
• 1 cup uncooked Arborio rice
• 1/2 teaspoon salt
• 1/2 teaspoon saffron threads, crushed
• 1/8 teaspoon crushed red pepper
• 1/4 cup dry white wine
• 1 pound peeled and deveined large fresh shrimp
• 3 cups firmly packed fresh baby spinach
• 1/4 cup (1 ounce) shredded fresh Parmesan cheese

Preparation

1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add rice and next 3 ingredients; cook 1 minute, stirring constantly. Add wine; cook until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in shrimp and spinach; cook 5 to 7 minutes or until shrimp turn pink. Stir in Parmesan cheese.