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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!
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55 mins
Cooking Time
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15 mins
Prep Time
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6 People
Serves
- 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 |
Let’s get cooking
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Bring water and squash to a boil in a medium saucepan.
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Meanwhile, heat olive oil in a large saucepot over medium-high heat and brown chicken, stirring occasionally. Remove chicken and set aside.
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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.
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