Creamy Shrimp Risotto

  • Cooking time25
  • Prep time15
  • Servings4
recipe image Creamy Shrimp Risotto


  • 2 Tbsp. Becel® Original margarine, divided
  • 2 cloves garlic, finely chopped
  • 0.75 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
  • 0.33 cup dry white wine
  • 1 Knorr® OXO® 25% Less Salt Chicken Bouillon Sachet*
  • 2.25 cups water*
  • 0.25 tsp. ground black pepper
  • 0.25 cup grated Pecorino Romano cheese

  • Calories360
  • Total Fat9 g
  • Saturated Fat2 g
  • Trans Fat0 g
  • Polyunsaturated Fat2 g
  • Monounsaturated Fat3.5 g
  • Cholesterol115 mg
  • Sodium770 mg
  • Total Carbs47 g
  • Dietary Fiber3 g
  • Sugars3 g
  • Protein18 g
  • Calcium15 %
  • Iron6 %
  • Omega-30 g
  • Omega-61.5 g
  • Vitamin C80 %
  • Vitamin A25 %


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. 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. 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.