Vegetable Risotto

Vegetable Risotto

Cook up Knorr's delicious Vegetable Risotto made with a few simple ingredients. A recipe that's quick and easy to make but flavorful to eat!
  • 55 mins

    Cooking Time

  • Difficulty

  • 15 mins

    Prep Time

  • 6 People


  • 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
  • 1 package (10 oz.) mushrooms, sliced
  • 1 clove garlic
  • 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)

  1. Bring water and squash to a boil in a medium saucepan.

  2. Meanwhile, heat olive oil in a large saucepot over medium-high heat and brown chicken, stirring occasionally. Remove chicken and set aside.

  3. 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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 290.0
Carbohydrates (g) 36.0 g
Cholesterol (g) 45.0 mg
Fat (g) 5.0 g
Fiber (g) 5.0 g
Protein (g) 23.0 g
Saturated Fat (g) 1.0 g
Sodium (g) 520.0 mg
Sugars (g) 5.0 g
Trans Fat (g) 0.0 g
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Vegetable Risotto

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