Vegetable Chicken Risotto - News, Weather and Classifieds for Southern New England

Vegetable Chicken Risotto

Posted: Updated:


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

Salt and pepper to taste

1/2 tsp. dried sage leaves, crushed (optional)

Method of Preparation:

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. Add garlic, mushrooms, dry sage, peppers, frozen squash, rice and wine and salt and pepper to taste.

3. Reduce heat to medium and cook covered about 40 minutes or until rice is tender, stirring occasionally.

Powered by WorldNow

23 Kenney Drive
Cranston, R.I., 02920

Telephone: 401.455.9100
Fax: 401.455.9140

Can't find something?

NBC 10 Outerwear Provided by:

NBC 10 Media Relations
Provided by:

Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.