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Yucca Risotto with Shrimp

  • Cooking Time

    mins
  • Prep time

    mins
  • 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
  • 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.