Shrimp Risotto Recipe
Heat a large non-stick saucepan over medium-high. Add 1 tbsp margarine, then 1 minced garlic clove, shrimp and bell peppers. Cook, stirring occasionally, until shrimp turns pink, about 3 minutes. Transfer shrimp and bell peppers to a plate.
Add remaining 1 tbsp margarine to pan, then remaining minced garlic and onion. Cook until onions soften, about 3 minutes. Stir in rice and cook, stirring, 1 minute. Stir in water, bouillon and black pepper. Bring to a boil, then reduce heat to low. Simmer, covered, until rice is tender, about 30 minutes.
Stir cheese into rice until combined. Return shrimp and bell peppers to pan. Stir until heated through, 1 to 2 minutes. Garnish with chopped parsley, if desired.
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Last updated: February 28th, 2021
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