VEGETABLE RISOTTO
SERVES 6
PREP TIME: 15 Minute(s)
COOK TIME: 55 Minute(s)
INGREDIENTS
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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, chopped
1 package (10 oz.) mushrooms, sliced
1 clove garlic, finely chopped
1 cup uncooked brown rice
1/3 cup dry white wine or water
1 package Knorr® Vegetable recipe mix
1/2 tsp. dried sage leaves, crushed (optional)
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PREPARATION
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.
NUTRITION INFORMATION per serving
Calories 290, Calories From Fat 45, Saturated Fat 1g, Trans Fat 0g, Total Fat 5g, Cholesterol 45mg, Sodium 520mg, Total Carbohydrates 36g, Sugars 5g, Dietary Fiber 5g, Protein 23g
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