Creamy Shrimp Risotto

• 2 tablespoons brummel & brown spread
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 2 cloves garlic finely chopped
• 1 red bell pepper, sliced
• 1 sweet onion
• 1 cup arborio rice
• 1/4 cup dry white wine or chicken broth
• 3 cups chicken broth
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons flat-leaf parsley

1. Melt 1 tablespoon Brummel & Brown(R) Spread in 4-quart saucepot over medium-high heat and cook shrimp 3 minutes or until shrimp are almost pink. Add garlic and cook 30 seconds. Remove shrimp mixture from saucepot; set aside.
2. Add remaining 1 tablespoon Spread to same saucepot and cook red pepper and onion over medium heat, stirring occasionally, 5 minutes or until golden. Stir in uncooked rice and cook, stirring frequently, 2 minutes or until rice is opaque. Add wine and cook 1 minute or until evaporated. Add broth, 1/2 cup at a time, and simmer, stirring frequently, until broth is absorbed, about 20 minutes. Return shrimp to saucepot and cook 1 minute or until shrimp turn pink. Stir in cheese and parsley. Let stand covered 5 minutes. Sprinkle, if desired, with freshly ground black pepper.

brown spread, shrimp, garlic, red bell pepper, sweet onion, arborio rice, white wine, chicken broth, parmesan cheese, flatleaf parsley

Taken from www.yummly.com/recipe/Creamy-shrimp-risotto-303740 (may not work)