Risotto With Spinach And Shrimp

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Oxmoor House


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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

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