Yucca Risotto with Shrimp
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Cooking Time
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Prep time
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Serves
people
- 3 Tbsp. margarine
- 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
Chicken Granulated Bouillon
Discover Knorr® Latin Flavors: Chicken Granulated Bouillon. Use this handy and versatile bouillon to enrich the flavor of any chicken dishes. View detailsOpens in new window
- 1 Melt margarine 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.