1. Bring broth to a boil in a medium saucepan, add the shrimp. Turn off the heat, cover and let stand until the shrimp turns opaque. About 3 minutes.
2. Using a slotted spoon, transfer the shrimp to a bowl, cover and set aside.
3. Cover broth to keep warm.
4. Heat oil in a heavy skillet over medium heat, add the onions and garlic and saute for 3 minutes.
5. Add the rice and cook, stirring for 2 minutes. Add 3/4 cup of the warm broth until absorbed. Keep adding broth until all the broth is absorbed and the rice is just tender. About 25 minutes.
6. During last 5 minutes add the spinach, adding in batches so that each batch wilts before you add the next. Stir in the shrimp and basil and 1/2 cup of the cheese. Season with salt and pepper.
7. Spoon in to bowls and top with additional cheese. Serve.

Makes 4 portions.