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Summer Inspired Four Cheese Risotto

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main
Servings: 4
Author: Hip Foodie Mom


  • 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


  • 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.
  • 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.
  • 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!