Heat oven to 425. In a Dutch oven heat butter on medium. Add onion, salt, and pepper. Cook 3-5 min. or until tender. Add wine. Cook 6-7 min. or until reduced by one-half. Add broth and rice to mixture. Stir to combine.
Bake covered 15-20 min. or until rice is almost tender. Add shrimp. Stir to combine. Bake 4-6 min. more or until shrimp are opaque.
Remove from oven. Stir in spinach. Garnish each serving with parmesan.
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Originally Submitted
8/16/2013
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