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Garlic shrimp risotto

Name: Garlic shrimp risotto
Prep time: 00:10
Cook time: 00:15
Total time: 00:25
Yield: 4
Ingredients: 3 tbsp Becel® Canola and Sunflower Oil; 1 lb Shrimp; 1 Garlic; 1.5 cups Water; 1 cup Milk; 1 pkg Knorr Selects™ Four Cheese Risotto; 3 cups baby kale; 1 cup Cherry Tomatoes

25-minute recipe Serves 4

Please the pickiest of palates with this five-star feast in a plate, a marriage of savoury shrimp cooked in garlic on a bed of four-cheese risotto.

25-minute recipe Serves 4

Ingredients

3 tbsp

Canola oil

1 lb

Frozen raw shrimps, thawed, peeled

Garlic clove

1 1/2 cups

Water

1 cup

Milk

1 pkg

Knorr Selects Four Cheese Risotto

3 cups

Baby kale blend

1 cup

Cherry tomatoes

Directions

Prep: 10-minute | Cook: 15-minute

1
Heat 1 tbsp. (15 mL) of the olive oil in a large nonstick pan over medium-high heat. Season your shrimp with salt and pepper, if you'd like. Add your shrimp and cook for about 3 minutes until they turn pink, stirring in garlic during last 30 seconds. Remove from pan and set aside.
2
Pour water, milk, remaining olive oil and Knorr Selects™ Four Cheese Risotto into the same pan. Bring to a boil, then turn down the heat to medium and continue cooking for 7 minutes. Toss in the kale and cook 3 minutes more.
3
Stir in your shrimp and tomatoes.

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Garlic shrimp risotto

Ingredients

Directions

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