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Vegetable Risotto

  • Cook

    mins
  • Difficulty

  • Makes

  • Marinate time

    mins
  • Prep

    mins
  • serves

    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)

NUTRITIONAL INFORMATION

 

Amount per serving

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

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


  • 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.