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!
Calories
290 (1 serving)
Calories from Fat
45 (1 serving)
Total Fat
5g (1 serving)
Saturated Fat
1g (1 serving)
Cholesterol
45mg (1 serving)
Sodium
520mg (1 serving)
Total Carbs
36g (1 serving)
Dietary Fiber
5g (1 serving)
Sugars
5g (1 serving)
Protein
23g (1 serving)
- 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
Print1. 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.
