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Gluten-Free Red Pepper and Broccoli Risotto

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By Betty Crocker Kitchens
Updated Jan 16, 2013
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Looking for a delicious dinner using Progresso® chicken broth? Then check out this red pepper and broccoli risotto - perfect for Italian cuisine.

Gluten-Free Red Pepper and Broccoli Risotto

  • Prep Time 15 min
  • Total 55 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 2 teaspoons vegetable oil
  • 1 large onion, chopped (1 cup)
  • 4 cloves garlic, finely chopped
  • 2 medium red bell peppers, chopped (2 cups)
  • 2 cups sliced mushrooms (6 ounces)
  • 1 1/2 cups uncooked Arborio or other short-grain rice
  • 4 1/4 cups Progresso™ chicken broth (from two 32-ounce cartons)
  • 2 cups broccoli flowerets
  • 1 teaspoon salt
  • 3 tablespoons grated Parmesan cheese
  • 1/3 cup chopped fresh parsley
Make With
Progresso Broth

Instructions

  • Step 
    1
    Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion, garlic, bell peppers and mushrooms in oil 3 to 5 minutes, stirring frequently, until onions are crisp-tender. Stir in rice. Cook 1 minute, stirring constantly.
  • Step 
    2
    Stir in 1/2 cup of the broth. Cook, stir-ring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, adding broth 1/2 cup at a time after previous additions have been absorbed and stirring constantly, until rice is creamy and just tender; remove from heat. Stir in remaining ingredients. Let stand 1 minute.

Nutrition

395 Calories
6g Total Fat
16g Protein
74g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
395
Calories from Fat
55
Total Fat
6g
Saturated Fat
2g
Cholesterol
5mg
Sodium
1850mg
Total Carbohydrate
74g
Dietary Fiber
5g
Protein
16g
% Daily Value*:
Iron
26%
26%
Exchanges:
4 Starch; 3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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