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Vegetable Risotto

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  • 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)

NUTRITIONAL INFORMATION

 

Amount per serving

Calories290
Calories from Fat45
Total Fat5g
Saturated Fat1g
Trans Fat0g
Cholesterol45mg
Sodium520mg
Total Carbs36g
Dietary Fiber5g
Sugars5g
Protein23g

textnutrio

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.