Vegetable Chicken Risotto


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.