Creamy Shrimp Risotto

BRUMMEL & BROWN(2)
Andriana A.: "Yummy ! My whole family loved it" Read More
10Ingredients
50Minutes
290Calories

Ingredients

US|METRIC
  • 2 tablespoons brummel & brown spread
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 2 cloves garlic (finely chopped)
  • 1 red bell pepper, sliced
  • 1 sweet onion
  • 1 cup arborio rice
  • 1/4 cup dry white wine (or chicken broth)
  • 3 cups chicken broth
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons flat-leaf parsley
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    Directions

    1. Melt 1 tablespoon Brummel & Brown® Spread in 4-quart saucepot over medium-high heat and cook shrimp 3 minutes or until shrimp are almost pink. Add garlic and cook 30 seconds. Remove shrimp mixture from saucepot; set aside.
    2. Add remaining 1 tablespoon Spread to same saucepot and cook red pepper and onion over medium heat, stirring occasionally, 5 minutes or until golden. Stir in uncooked rice and cook, stirring frequently, 2 minutes or until rice is opaque. Add wine and cook 1 minute or until evaporated. Add broth, 1/2 cup at a time, and simmer, stirring frequently, until broth is absorbed, about 20 minutes. Return shrimp to saucepot and cook 1 minute or until shrimp turn pink. Stir in cheese and parsley. Let stand covered 5 minutes. Sprinkle, if desired, with freshly ground black pepper.
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    NutritionView More

    290Calories
    Sodium7% DV160mg
    Fat9% DV6g
    Protein18% DV9g
    Carbs16% DV49g
    Fiber8% DV2g
    Calories290Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol<5mg1%
    Sodium160mg7%
    Potassium320mg9%
    Protein9g18%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber2g8%
    Sugars4g8%
    Vitamin A10%
    Vitamin C10%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Andriana A. a year ago
    Yummy ! My whole family loved it
    Mark Rice 4 years ago
    This dish turned out excellent! I did add 1-1/2 cups of frozen peas and would not hesitate to make it again. This may be a new favorite.

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