Spinach Artichoke Shrimp Risotto

2 Tbsp. extra-virgin olive oil

1 medium yellow onion, diced

6 cloves garlic, minced

1 1/2 cups arborio rice

1/2 dry white wine

4 cups low-sodium vegetable broth

1 cup water

1 1/2 tsp. kosher salt

3/4 tsp. ground black pepper

14 oz. can artichoke hearts, roughly chopped

4 cups chopped fresh baby spinach

1 cup grated parmesan cheese

1 pound medium-sized (26-30 ct.) shrimp, shelled, deveined

1. In a medium pot over medium heat, combine vegetable broth and water, and heat to just under a simmer while you begin the risotto.
2. In a large, heavy-bottom pot such as a Dutch oven, heat olive oil over medium heat. 
3. Add the diced onion to the olive oil, and saute until soft, about 6-7 minutes.
4. Add minced garlic and saute until fragrant, about 30-60 seconds. 
5. Add rice to onions and garlic, and stir to coat rice in oil. Stir frequently while toasting the rice, about 1 minute. 
6. Add white wine to rice mixture, stirring to release bits from the bottom of the pot. Stir until the rice has absorbed the wine.  
7. Begin adding your heated vegetable broth, 1 cup at a time, to the rice mixture. After each addition, stir frequently to avoid sticking to the pot, and to develop the starches that will make the risotto creamy. The risotto should maintain a gentle simmer at this point. Once broth is mostly absorbed, add another cup, and continue stirring - each addition should be about every 4-5 minutes, until broth is all used. 
8. After 20 minutes, begin testing the rice for doneness. The grains should be tender all the way through, with no firm bite at the center. 
9. Once rice is fully cooked, turn heat to low, add salt and pepper, chopped artichoke hearts, chopped spinach, and parmesan cheese, and stir until combined. 
10. Gently stir in the shrimp, place a lid on the pot, and cook the risotto on low heat for about 5 minutes, until shrimp have turned pink. 
11. Serve risotto immediately, as this is when it is at its creamiest.