1 1/2 uncooked large shrimps, peeled and deveined
5 cups of vegetable broth or water
6 tablespoons of olive oil
2 shallots, chopped
1 cup of Arborio or Carnaroli Brown rice
1 lb. fresh spinach leaves ot 1 (10 oz. package)
2 cloves of garlic, minced
salt and black pepper
In large pan, over medium heat, add 3 tablespoons olive oil. Sauté shallots until softened. Add the rice and sauté for 1 minute. Add 1 cup of broth, stirring often until broth is almost completely absorbed. Continue adding broth until all the broth is absorbed and the rice is tender.
In another skillet over medium heat, add the remaining 3 tablespoons olive oil. Sauté garlic until aromatic and softened. Add shrimp and cook until just done. Do not overcook. Remove shrimps to a plate. In the same skillet, add spinach tossing until spinach is wilted. Adjust for salt and pepper. Toss all ingredients until heated through and creamy. Serve immediately.