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Creamy Shrimp Risotto

  • Cooking time25 min
  • Prep time15 min
  • Portions 4
recipe image Risotto crémeux aux crevettes


  • 2 Tbsp. Becel® Original margarine , divided
  • 2 cloves garlic , finely chopped
  • 3/4 lb. uncooked medium shrimp
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced green bell pepper
  • 1 medium onion , chopped
  • 1 cup uncooked long grain rice
  • 1/3 cup dry white wine
  • 1 Knorr® OXO® 25% Less Salt Chicken Bouillon Sachet *
  • 2 1/4 cups water *
  • 1/4 tsp. ground black pepper
  • 1/4 cup grated Pecorino Romano cheese

Nutrition facts

Total Fat9.00 g
Saturated Fat2.000 g
Trans Fat0.000 g
Polyunsaturated Fat2.000 g
Monounsaturated Fat3.500 g
Cholesterol115 mg
Sodium770 mg
Total Carbs47.00 g
Dietary Fiber3.0 g
Sugars3.00 g
Protein18.00 g
Calcium15 %
Iron6.00 %
Omega-30.00 g
Omega-61.50 g
Vitamin C80.0 %
Vitamin A25.0 %


  1. Melt 15 mL Becel® Original margarine 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® Original margarine 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.