Name: Gluten-Free Red Pepper and Broccoli Risotto
Prep time: 15 min
Total time: 55 min
Yield: 1
Cuisine: italian
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

Gluten-Free Red Pepper and Broccoli Risotto

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Prep Time:
15 minutes

Total Time:
55 minutes

Indulge in a savory red pepper and broccoli risotto made with Progresso® chicken broth for a taste of Italy.

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

Instructions:

In a large nonstick skillet, heat oil over medium-high heat. Sauté onion, garlic, bell peppers, and mushrooms for 3 to 5 minutes until onions are crisp-tender. Add rice and stir constantly for 1 minute.
Gradually incorporate 1/2 cup of broth into the mixture, stirring constantly until absorbed. Repeat with an additional 1/2 cup of broth and continue cooking for about 20 minutes, adding more broth in 1/2 cup increments after each absorption, to achieve a creamy and tender rice consistency. Remove from heat, stir in the remaining ingredients, and let it sit for 1 minute before serving.

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