Wilt spinach in a microwave oven, squeeze out the moisture, chop and set aside. Sauté some chopped shallots and chopped fennel in olive oil in a saucepan.
Tip in some arborio rice, stir until it becomes slightly translucent, then add a wineglass of dry white wine (or vermouth), simmering until nearly evaporated.
Add a ladleful of hot chicken stock, keep stirring and simmering, adding more stock as it boils off, until the rice is tender, but still with a bit of bite.
Stir in the spinach and grated parmesan cheese. Meanwhile, wash and dry some shelled shrimp. Melt a large knob of butter in a frying pan, add some
chopped garlic and a pinch of red pepper flakes, and then add the shrimp. Stir over high heat until nicely pink, add some chopped parsley, black pepper
and the juice of half a lemon. Serve with the risotto, and sprinkle over some fennel fronds, if you have them.