Shrimp Risotto

You know me and shrimp - I love it!! I thought this sounded like a quick and easy recipe to throw together and it definitely was. My family thought that it was delicious and everyone had seconds!! Not a hit with my mother in law though, who I found out on this night doesn't like rice or shrimp... Whoops - not a great meal to cook up for her I guess! :)



Shrimp Risotto
(recipe found in Taste of Home Simple and Delicious)

1 small onion, chopped
2 tablespoons butter
1 3/4 cups uncooked instant rice
2 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14 1/2 ounces each) chicken broth
1 pound peeled and deveined cooked medium shrimp
2 cups fresh baby spinach, coarsely chopped
1 cup frozen corn, thawed
1 plum tomato, chopped
1/4 cup grated parmesan cheese
2 tablespoons milk

In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in one can of 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. Stir in the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.