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Yucca Risotto with Shrimp

  • 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



Amount per serving

Calories from Fat110
Total Fat12g
Saturated Fat7g
Trans Fat0g
Total Carbs81g
Dietary Fiber3g
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.

  • 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.