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Creamy Shrimp Risotto

We never try to show off in the kitchen, but sometimes the recipes themselves demand applause. This creamy shrimp risotto is one of those.

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  • Cooking time25 min
  • Prep time15 min
  • ServingsPortions 4
recipe image Creamy Shrimp Risotto


  • 2 Tbsp. (30 mL) Dairy-free Becel® Plant Butter - Salted, divided
  • 2 cloves garlic, finely chopped
  • 3/4 lb. (350 g) uncooked medium shrimp
  • 1 cup (250 mL) thinly sliced red bell pepper
  • 1 cup (250 mL) thinly sliced green bell pepper
  • 1 medium onion, chopped
  • 1 cup (250 mL) uncooked long grain rice
  • 1/3 cup (75 mL) dry white wine or water
  • 1 Knorr® OXO® 25% Less Salt Chicken Bouillon Sachet *
  • 2 1/4 cups (550 mL) water *
  • 1/4 tsp. (1 mL) ground black pepper
  • 1/4 cup (60 mL) grated Pecorino Romano cheese

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt 15 mL Becel® Salted Plant Butter in large nonstick saucepan over medium-high heat and cook 1 clove garlic with shrimp, stirring occasionally, until shrimp turn pink, about 3 minutes. Remove shrimp from pan.
  2. Stir in bell peppers and cook 2 minutes; remove from pan. Add remaining Becel® Salted Plant Butter and cook remaining garlic and onion until onions are almost tender, about 3 minutes. Stir in uncooked rice and cook, stirring frequently, 1 minute. Add wine and stir until almost absorbed. Stir in OXO blended with water and black pepper.
  3. Bring to a boil, stirring frequently. Cover and simmer over low heat 20 minutes or until rice is tender.
  4. Stir in cheese. Return shrimp and bell peppers to pan; heat through. Garnish, if desired, with chopped parsley.
*or use 2-1/4 cups (300 mL) reduced sodium chicken stock. Please see nutrition information for sodium content.

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