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Risotto With Mushrooms, Shrimp & Greens


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1 ounce dried porcini mushrooms, soaked in 2 cups boiling water

1 quart low-salt chicken broth

4 tablespoons butter, cut into pieces

1 onion, finely chopped

2 garlic cloves, minced

2 teaspoons chopped fresh thyme

2 1/2 cups arborio rice

1 cup dry white wine

To Serve

4 to 5 cups low-salt chicken broth

3/4 pound cleaned and cooked medium shrimp, sliced 1/4 inch thick

4 cups cleaned baby spinach leaves

2 tablespoons butter

Salt and pepper, to taste

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