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.
Cooking time25 min
Prep time15 min
ServingsPortions 4

Ingredients
- 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.)
Instructions
- 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.
- 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.
- Bring to a boil, stirring frequently. Cover and simmer over low heat 20 minutes or until rice is tender.
- 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.
