Vegetable Risotto

Vegetable Risotto

Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 290
Calories from Fat 45
Total Fat 5 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 520 mg
Total Carbs 36 g
Dietary Fiber 5 g
Sugars 5 g
Protein 23 g
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  • Recipe Serves6
  • Preparation Time15 min
  • Cooking Time55 min

Ingredients

  • 2 3/4 cups water
  • 1 box (10 oz.) frozen cooked winter squash
  • 1 Tbsp. olive oil
  • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 large red bell pepper, chopped
  • 1 package (10 oz.) mushrooms, sliced
  • 1 clove garlic, finely chopped
  • 1 cup uncooked brown rice
  • 1/3 cup dry white wine [or water]
  • 1 package Knorr® Vegetable recipe mix
  • 1/2 tsp. dried sage, crushed (optional)

Directions

  • Bring water and squash to a boil in a medium saucepan.
  • Meanwhile, heat olive oil in a large saucepot over medium-high heat and brown chicken, stirring occasionally. Remove chicken and set aside.
  • In same saucepot, cook red pepper and mushrooms over medium heat about 4 minutes, until golden, stirring occasionally. Add garlic and rice and cook 1 minute, stirring frequently. Add wine and cook 2 minutes, until nearly evaporated. Add squash mixture, Knorr® Vegetable recipe mix and sage. Bring to a boil. Reduce heat to medium and cook covered about 40 minutes or until rice is tender, stirring occasionally. Stir in chicken and cook about 1 minute until chicken is thoroughly cooked.