Thai Shrimp Risotto

Directions

1. Pat shrimp dry and lightly season with salt and pepper. In large heavy sauté pan, heat 1 tbsp. (30 mL) each of olive oil and butter on medium heat and add shrimp making sure not to over crowd the pan, cook for 2 minutes and turn, continue cooking until no longer translucent. Remove from pan and set aside covered.
2. Heat the broth in a pot, hold at a simmer to keep hot, do not let it boil.
3. Add remaining olive oil to pan and sauté shallots, lemongrass, ginger and garlic and fry for 1 minute. Add rice to pan and fry for 1 minute to coat with oil. Add wine and cook, stirring until wine is absorbed.
4. Lower heat to medium-low and add hot broth, about 1 cup at a time, stir and let simmer until broth is absorbed. Continue adding broth one cup at a time until broth all has been used, stirring with each addition. Rice should be creamy in appearance but still al dente. Remove from heat and stir in remaining butter, parmesan, shrimp, tomatoes, spinach and top with basil.