Chicken And Vegetable Risotto Recipe

Name: Chicken And Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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(R) Vegetable recipe mix; 1/2 teaspoon crushed sage leaves

Servings: persons

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(R) Vegetable recipe mix
1/2 teaspoon crushed sage leaves

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(R) 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.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 3/4 cups water, 10 ounces winter squash frozen cooked, 1 tablespoon olive oil, 1 pound boneless skinless chicken breast halves, and more.

Yes, Chicken And Vegetable Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Vegetable Risotto

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