Summer Inspired Four Cheese Risotto
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, finely minced
  • ½ small onion, diced
  • 1 cup zucchini, diced
  • 1 cup yellow squash, diced
  • salt and pepper
  • 1 package Knorr Selects Four Cheese Risotto
  • 1 ½ cups Knorr Homestyle Chicken Stock
  • 1 cup water
  • ¼ cup freshly grated pecorino or parmesan cheese + more if desired
  1. Using a large sauté pan over medium high heat, heat the olive oil and add the garlic and onions and sauté for a few minutes. Add the diced zucchini and yellow squash and continue to cook for other 2 to 3 minutes. Season with salt and pepper.
  2. In the same pan, pour in the Knorr Selects Four Cheese Risotto, the chicken stock and the water and stir together. Bring to a boil, then lower the heat to medium and boil, uncovered, for about 10 minutes, while stirring frequently until your rice is tender and the sauce is creamy.
  3. Turn off the heat, sprinkle on the freshly grated cheese and mix together one last time. Season with more salt and pepper if desired. Serve and enjoy!
Recipe by Hip Foodie Mom at