Vegetable Risotto
- Preparation Time : 15 mins | Cooking Time : 55 mins | Makes 6 Servings
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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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 290.0 |
| Total Fat | 5.0 g |
| Saturated Fat | 1.0 g |
| Cholestrol | 45.0 mg |
| Sodium | 520.0 mg |
| Total Carbs | 36.0 g |
| Dietary Fiber | 5.0 g |
| Sugars | 5.0 g |
| Protein | 23.0 g |
Ingredients List
- 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)
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.
