In a small saucepan, pour in broth and set to low heat. 

Add 2 tablespoons olive oil to a saucepan on medium heat, sauté garlic until fragrant, about a minute. 

Add arborio rice to pan and stir with wooden spoon until the edges are translucent another 2 minutes. 

Pour in wine and let the wine absorb almost fully, about 5 minutes, stirring halfway through. 

Use a ladle to pour about ½ cup of broth into the risotto. Allow risotto to almost fully absorb broth before adding another ladle. Stir risotto occasionally, between ladling in broth.

When there is about a ½ cup of broth left to add to the risotto, take a spoonful to test. Risotto typically is served "al dente" but you can cook it to your personal preference. When resting, the risotto will continue to cook so be sure to not overcook it during this process.

If needed, add the rest of the broth or more to cook to the right consistency for your preference. Serve immediately.

Melt 2 tablespoons butter over medium heat, then sauté onions until translucent.

Add spinach and cook until wilted. Remove onion and spinach from pan. Set aside.

Melt remaining 2 tablespoons of butter, then cook shrimp for 5 minutes, flipping half way through. Shrimp will be nice and pink when cooked to an internal temperature of 120°F.

Add the spinach and onion back to the pan and stir together with the shrimp. Remove from heat.

Spoon risotto into bowls and top with shrimp and veggies.