Shrimp & Spinach Risotto

Directions

1Heat 1 tablespoon of the oil in large skillet over medium-high heat until hot.

2Add shrimp; cook and stir until shrimp turns pink. Remove from skillet; cover to keep warm.

3Add remaining tablespoon of oil, rice and garlic to same skillet; cook and stir 2 to 3 minutes.

4Add wine, pepper and one can of the broth.

5Bring to a boil. Reduce heat to medium; cook 8 to 10 minutes or until liquid is absorbed, stirring frequently.

6Add the remaining broth, about 1/4 cup at a time, stirring until absorbed.

7Stir in spinach, lemon peel and cooked shrimp; cook until spinach is wilted.

8Stir in cheese until melted.