Prep time
10 MIN
Total time
40 MIN
Campbell’s Thai Chicken Broth gives this risotto an unexpected  Thai-inspired twist that’s sure to impress your family and friends.



  1. Pat shrimp dry and lightly season with salt and pepper. In large heavy sauté pan, heat 1 tbsp. (30 mL) each of olive oil and butter on medium heat and add shrimp making sure not to over crowd the pan, cook for 2 minutes and turn, continue cooking until no longer translucent. Remove from pan and set aside covered.
  2. Heat the broth in a pot, hold at a simmer to keep hot, do not let it boil.
  3. Add remaining olive oil to pan and sauté shallots, lemongrass, ginger and garlic and fry for 1 minute. Add rice to pan and fry for 1 minute to coat with oil. Add wine and cook, stirring until wine is absorbed.
  4. Lower heat to medium-low and add hot broth, about 1 cup at a time, stir and let simmer until broth is absorbed. Continue adding broth one cup at a time until broth all has been used, stirring with each addition. Rice should be creamy in appearance but still al dente. Remove from heat and stir in remaining butter, parmesan, shrimp, tomatoes, spinach and top with basil.

Recipe Tips

Season with salt and pepper if desired.

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

Did you make this?
Tell us what you think.


Your Rating:



  • Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. If you do provide this info publicly, you grant Campbell permission to use it as such
  • Be mindful of the community; avoid posting offensive comments
  • If you have a question or feedback on Campbell’s products, please contact our customer care team here instead.


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

Follow Us


Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox