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Gluten-Free Red Pepper and Broccoli Risotto

Prep 15 min
Total 55 min
Servings 4

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

By Betty Crocker Kitchens

January 16, 2013

Ingredients

teaspoons vegetable oil

large onion, chopped (1 cup)

cloves garlic, finely chopped

medium red bell peppers, chopped (2 cups)

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)

cups broccoli flowerets

teaspoon salt

tablespoons grated Parmesan cheese

1/3

cup chopped fresh parsley

Steps

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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.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Risotto is done when enough broth has been absorbed to make the rice just tender and the mixture creamy.
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.