Yucca Risotto with Shrimp
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WHAT YOU'LL NEED
- 3 Tbsp. Country Crock® Spread
- 1 yucca, peeled and cut into small cubes
- 1 cup uncooked rice
- 1 red bell pepper, 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
NUTRITIONAL INFORMATION
Amount per serving
Calories520
Calories from Fat110
Total Fat12g
Saturated Fat7g
Trans Fat0g
Cholesterol145mg
Sodium1180mg
Total Carbs81g
Dietary Fiber3g
Sugars4g
Protein21g
Calcium10%
Iron20%
Vitamin C80%
Vitamin A25%
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 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.
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