Red Pepper and Broccoli Risotto (Gluten Free)

 

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.