Tested till perfect Creamy Herbed Risotto With Shrimp
Creamy Herbed Risotto With Shrimp
Photography by Edward Pond

Creamy Herbed Risotto With Shrimp

Keeping shrimp and peas in the freezer, and fresh herbed soft cheese in the fridge means you can whip up this easy weeknight dinner at a moment's notice. Serve topped with chopped fresh parsley or basil for a little burst of green, if you like.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine:September 2012

Recipe4 out of 5 based on 16 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4


  • 2-1/2 cups 2-1/2cupssodium-reduced chicken broth
  • 1 lb 1lbraw jumbo shrimp, (size 16 to 20), peeled and deveined
  • 1-1/3 cups 1-1/3cupsarborio rice
  • 1/2 cup 1/2cupfrozen peas
  • 2 oz 2ozgarlic-and-herb soft cheese, (such as Boursin)
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In small saucepan, bring broth and 1-1/2 cups water to boil; reduce heat to low and keep warm.

Meanwhile, in large skillet, heat 1 tsp olive oil over medium-high heat; cook shrimp, stirring, until pink, about 2 minutes. Remove to plate.

Add 2 tsp olive oil to pan. Add rice, stirring to coat and toast grains, about 1 minute.

Add broth mixture, 1/2 cup at a time and stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes in total. (Rice should be loose and creamy but not mushy, and still slightly firm in centre.)

Stir in peas, cheese and pinch of pepper. Stir in shrimp and up to 1/4 cup more water, if needed; cook until heated through, about 2 minutes.

Nutritional Information Per serving: about

cal 436 pro 25g total fat 11g sat. fat 5g
carb 57g dietary fibre 1g sugar 2g chol 141mg
sodium 592mg potassium 222mg

% RDI:

calcium 6 iron 19 vit A 12 vit C 5
folate 9
This recipe is featured on Cooking 101: Back to basics, 20 dinners under 500 calories and 20 dinners under 500 calories - Week 3
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