Creamy Shrimp Risotto with Mushrooms and Thyme

Steps

1. Prep first: slice the mushrooms, dice the onion, mince the garlic and chop the parsley. Pour the chicken broth into a saucepan and keep it warm over low heat.
2. Heat one third of the olive oil in a Dutch oven over medium-high heat. Add the shrimp in one layer and cook 1 to 2 minutes per side until pink and opaque (145°F/63°C). Season with a pinch of the salt and transfer the shrimp to a plate.
3. Add another third of the olive oil to the pot. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook 3 to 4 minutes more until browned. Stir in half the thyme and move the mushrooms to the plate with the shrimp.
4. Lower the heat to medium. Add the remaining third of the olive oil, the onion and the remaining salt; cook 4 minutes until soft. Add the garlic and the remaining half of the thyme and cook 30 seconds.
5. Add the rice and stir 2 minutes until the edges look translucent.
6. Add a ladle of the warm broth and stir until mostly absorbed. Keep adding broth one ladle at a time, stirring often, for 18 to 22 minutes, until the rice is creamy and just tender with a slight bite. Use all the broth, or stop when the rice is done.
7. Stir in the spinach until wilted, then stir in the butter, Parmesan, lemon juice and black pepper.
8. Return the mushrooms and shrimp, with any juices, to the pot and stir gently for 1 minute to warm through. Add a splash of water if the risotto is too thick.
9. Spoon into bowls and scatter with the parsley. Serve right away.