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
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
-
Step1Heat 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.
-
Step2Stir 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;Tips from the Betty Crocker Kitchens
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