Chicken and Vegetable Risotto Recipe | Yummly

Chicken and Vegetable Risotto

KNORR
11Ingredients
70Minutes
180Calories
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Ingredients

US|METRIC
  • 2 3/4 cups water
  • 10 ounces winter squash (frozen cooked)
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breast halves
  • 1 green bell pepper, sliced
  • 10 ounces mushrooms (sliced)
  • 1 clove garlic (finely chopped)
  • 1 cup brown rice (uncooked)
  • 1/3 cup dry white wine (or water)
  • 1 package Knorr® Vegetable recipe mix
  • 1/2 teaspoon crushed sage leaves
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    Directions

    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.
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    NutritionView More

    180Calories
    Sodium0% DV10mg
    Fat5% DV3g
    Protein10% DV5g
    Carbs10% DV31g
    Fiber12% DV3g
    Calories180Calories from Fat25
    % DAILY VALUE
    Total Fat3g5%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium10mg0%
    Potassium450mg13%
    Protein5g10%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber3g12%
    Sugars2g4%
    Vitamin A15%
    Vitamin C40%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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