1 1/2 cups reduced-sodium chicken broth
1 cup water
1 bag (16 oz) Green Giant™ Fresh Butternut Squash Soup Blend
2 cups water
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 cup uncooked Arborio rice
1/4 cup dry white wine or water
1 1/2 cups chopped deli rotisserie chicken
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
3 or 4 sage leaves, thinly sliced
1/4 cup grated Parmesan cheese
1. In 2-quart saucepan, heat broth and 1 cup water to boiling over medium heat. Reduce heat to low. Keep warm.
2. In 2-quart saucepan, heat soup blend and 2 cups water to boiling over medium-high heat. Cover and reduce heat to medium; cook about 20 minutes or until vegeables are tender. Drain over medium bowl, reserving 1/2 cup water.
3. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Add garlic; cook about 30 seconds, stirring constantly. Add rice; cook 1 to 2 minutes or until rice begins to turn brown. Add wine; cook 2 to 3 minutes or until wine is absorbed. Pour 1/2 cup of the hot broth mixture into rice; allow broth to absorb completely, and add more broth 1/2 cup at a time. Risotto will cook in 20 to 30 minutes, using all the broth.
4. Place cooked soup blend and reserved 1/2 cup water into blender. Hold cover firmly and puree 20 to 30 seconds or until smooth, scraping sides as necessary. Stir puree, chicken, salt, pepper and nutmeg into risotto. Top with sage and Parmesan cheese.