Spinach Artichoke Shrimp Risotto

Ingredients

• 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