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.
  • 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%
  • 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.