Shrimp Risotto
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This succulent shrimp risotto gets a lovely smooth texture from Hellmann's® Real Mayonnaise. Garnish with freshly chopped chives and Parmesan.
Ingredients
- 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
- 2 cups (500 mL) Knorr® Chicken Broth
- 1 Tbsp. (15 mL) Mexican crema or sour cream
- 1 Tbsp. (15 mL) grated Parmesan cheese
- Ground black pepper to taste
Nutritional information
Amount per serving
Calories390
Calories from Fat50
Total Fat6g
Saturated Fat2g
Trans Fat0g
Cholesterol140mg
Sodium460mg
Total Carbs56g
Dietary Fiber3g
Sugars1g
Protein25g
Calcium8%
Iron15%
Vitamin C6%
Vitamin A6%
Method
- 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 cook, stirring occasionally, until wine is absorbed. Slowly add Knorr® Chicken Broth, 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.