Yucca Risotto with Shrimp Recipe Serves: 4
Prep Time 10 minutes
Cook Time 25 minutes

Nutritional Information

Portion 1 serving
Amount Per Serving
Calories 540
Calories from Fat 120
Total Fat 14 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 145 mg
Sodium 1180 mg
Total Carbs 81 g
Dietary Fiber 3 g
Sugars 4 g
Protein 21 g
Vitamin A 25 %
Vitamin C 80 %
Calcium 10 %
Iron 20 %

Yucca Risotto with Shrimp

Ingredients:

  • 3 Tbsp. Country Crock® Spread
  • 1 yucca, peeled and cut into small cubes
  • 1 cup uncooked rice
  • 1 small red bell pepper, finely chopped
  • 1 small onion, finely chopped
  • 2 cups water
  • 2 tsp. Knorr® Chicken flavor Bouillon
  • 1 lb. uncooked small shrimp, peeled and deveined
  • 1/2 cup coconut milk
  • 2 Tbsp. chopped fresh cilantro

Directions:

  1. Melt Country Crock® Spread in large saucepot over medium-high heat and cook yucca, rice, red pepper and onion, stirring frequently, until rice is golden, about 5 minutes. Stir in water and Knorr® Chicken flavor Bouillon. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes.
  2. Stir in shrimp and coconut milk and cook, stirring frequently, until rice is creamy, about 5 minutes. Garnish with cilantro. Serve, if desired, with lime wedges.
  • See nurtitional information for saturated fat.

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