Gluten-Free Red Pepper and Broccoli Risotto

Gluten-Free Red Pepper and Broccoli Risotto

Looking for a delicious dinner using Progresso® chicken broth? Then check out this red pepper and broccoli risotto - perfect for Italian cuisine.

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

4

servings

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
  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.
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Success Hint
Risotto is done when enough broth has been absorbed to make the rice just tender and the mixture creamy.
Variation
For the meat lovers in your family, broil boneless, skinless chicken breasts brushed with Italian dressing, and serve this colorful risotto as a side dish.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 3 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.