Shrimp and Spinach Risotto

1 cup Fresh Attitude pre-washed baby spinach

430g arborio rice

340g peeled shrimp

1.6l chicken broth

60 ml (¼ cup) white wine

1/2 lemon zest

1 large onion

2 garlic cloves

30g Parmesan cheese

olive oil

salt and pepper to taste

1. In a large saucepan, lightly cook the finely chopped onion and garlic in olive oil.
2. Add the rice and stir for 1-2 minutes, until it becomes translucent.
3. Pour in the white wine, then half the broth, one cup at a time, stirring until the liquid is absorbed between each addition.
4. Halfway through cooking, after 8 to 10 minutes, add the shrimp, spinach and lemon zest.
5. Continue cooking, gradually adding the remaining broth. Remove from heat and sprinkle with Parmesan shavings.