Ingredients
4 cups reduced-sodium chicken broth1 small onion, finely chopped1 tablespoon olive oil1 cup uncooked arborio rice1 fresh thyme sprig1 bay leaf1/4 teaspoon pepper3/4 cup white wine or additional reduced-sodium chicken broth1 pound uncooked medium shrimp, peeled and deveined2 cups chopped fresh spinach4 ounces fresh goat cheese, crumbled
Preparation
In a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add the rice, thyme, bay leaf and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the shrimp and spinach; cook until shrimp turn pink and spinach is wilted.
Stir in cheese. Discard thyme and bay leaf. Serve immediately.
