Hearty Shrimp Risotto

Ingredients

• 4 cups reduced-sodium chicken broth
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 1 cup uncooked arborio rice
• 1 fresh thyme sprig
• 1 bay leaf
• 1/4 teaspoon pepper
• 3/4 cup white wine or additional reduced-sodium chicken broth
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 cups chopped fresh spinach
• 4 ounces fresh goat cheese, crumbled

Instructions

• In a tiny pan, heat broth and keep heat. in a very giant slippy frypan coated with cookery spray, saute onion in oil till tender. Add the rice, thyme, herb and pepper; cook and stir for 2-3 minutes. scale back heat; stir in wine. Cook and stir till all of the liquid is absorbed.

• Add heated broth, 1/2 cup at a time, stirring perpetually. permit the liquid to soak up between additions. Cook simply till dish is creamy and rice is nearly tender. (Cooking time is regarding twenty minutes.) Add the shrimp and spinach; cook till shrimp flip pink and spinach is stale.

• Stir in cheese. Discard thyme and herb. Serve right away. 
• Enjoy