Recipe(tried): Shrimp Risotto with Baby Spinach and Basil

Gladys, your recipe looked so delicious (and different, I have never seen one with a Bolognese Sauce before). I was reminded of this recipe from my March issue of Bon Appetit. I just got around to making it last week and really enjoyed it. I do think the amounts are more suited to a first course than a main course, it wouldn't make 6 very large servings. I did use arborio rice and agree with you that it works best.

Shrimp Risotto with Baby Spinach and Basil
Makes 6 servings

6 cups (about) low-salt chicken broth
1 pound uncooked large shrimp, peeled and deveined
2 tablespoons olive oil
1 1/2 cups chopped onion
2 large garlic cloves, minced
1 1/2 cups arborio rice or medium-grain white rice (about 9 1/2 ounces)
1/2 cup dry white wine
1 6 ounce package baby spinach leaves
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
Additional grated Parmesan cheese

Bring 6 cups broth to simmer in medium saucepan. Add shrimp. Turn off heat, cover, and let stand until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to small bowl; cover with foil to keep warm. Cover broth to keep warm.

Heat oil in heavy large saucepan over medium heat. Add chopped onion and saut until tender, about 5 minutes. Add minced garlic and stir 1 minute. Add rice and stir until edge of rice is translucent but center is still opaque, about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes. Add 3/4 cup chicken broth. Simmer until almost all broth is absorbed, stirring often, about 2 minutes. Continue to add broth, 3/4 cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition. Mix in shrimp, 1/2 cup Parmesan cheese, and basil. Season risotto to taste with salt and pepper. Spoon risotto into shallow bowls and serve, passing additional cheese separately.