Creamy Shrimp Risotto

  • Cooking time25
  • Prep time15
  • Servings4
recipe image Risotto crémeux aux crevettes


  • 2 Tbsp. , divided
  • 2 cloves , finely chopped
  • 0.75 lb.
  • 1 cup thinly sliced
  • 1 cup thinly sliced
  • 1 medium , chopped
  • 1 cup uncooked
  • 0.33 cup
  • 1 *
  • 2.25 cups *
  • 0.25 tsp.
  • 0.25 cup grated


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.