Shrimp Risotto

Shrimp Risotto






4 people


This succulent shrimp risotto gets a lovely smooth texture from Hellmann's® Real Mayonnaise. Garnish with freshly chopped chives and Parmesan.


  • 2 Tbsp. (30 mL) Hellmann's® Real Mayonnaise, divided
  • 2 Tbsp. (30 mL) lime juice
  • 1 Tbsp. (15 mL) olive oil, divided
  • 1 Tbsp. (15 mL) sweet red chili sauce
  • 3/4 lb. (340 g) uncooked shrimp, peeled and deveined
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 1 1/3 cups (325 mL) arborio rice
  • 1/4 cup (60 mL) dry white wine
  • 1/2 Knorr® Chicken Bouillon Cube, crumbled
  • 2 cups (500 mL) water
  • 1 Tbsp. (15 mL) Mexican crema or sour cream
  • 1 Tbsp. (15 mL) grated Parmesan cheese
  • Ground black pepper to taste

  1. Amount per Serving
Title Amount per Serving
Energy 430.0
Total Fat 12.0 g
Saturated Fat 2.0 g
Carbohydrate excl. fibre 66.0 g
Sugars 1.0 g
Fibre 2.0 g
Protein 16.0 g


  1. Preheat oven to 350°F (180°C).

  2. Combine 1 Tbsp. (15 mL) Hellmann's® Real Mayonnaise, lime juice, 1/2 Tbsp. (7 mL) olive oil and red chili sauce in medium bowl; stir in shrimp. Cover and marinate 20 minutes.

  3. Remove shrimp from marinade, discarding marinade.Wrap shrimp in heavy-duty aluminum foil and bake 10 minutes or until shrimp turn pink. Set aside.

  4. Heat remaining 1/2 Tbsp. (7 mL) olive oil in large nonstick skillet over medium heat and cook shallots and garlic, stirring occasionally, until shallots are tender. Stir in rice until coated.

  5. Add wine and Knorr® Chicken Bouillon Cube and cook, stirring occasionally and breaking up Bouillon Cube, until wine is absorbed. Slowly add water, 1/2 cup (125 mL) at a time, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes. Stir in Mexican crema, remaining 1 Tbsp. (15 mL) Hellmann's® Real Mayonnaise, cheese and pepper. Stir in shrimp. Garnish, if desired, with chopped chives and additional grated Parmesan cheese.