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Red Pepper and Broccoli Risotto (Gluten Free)

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Red Pepper and Broccoli Risotto (Gluten Free)
  • Prep 15 min
  • Total 55 min
  • Servings 4
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Looking for an Italian-style dinner recipe? Then check out this red pepper and broccoli risotto that's skillet cooked in under an hour.
Jan 16, 2012

Ingredients

  • 2 tsp (10 mL) vegetable oil
  • 1 large onion, chopped (1 cup/250 mL)
  • 4 cloves garlic, finely chopped
  • 2 medium red bell peppers, chopped (2 cups/500 mL)
  • 2 cups (500 mL) sliced mushrooms
  • 1 1/2 cups (375 mL) uncooked Arborio or other short-grain rice
  • 4 1/4 cups (1.05 L) chicken broth
  • 2 cups (500 mL) broccoli flowerets
  • 1 tsp (5 mL) salt
  • 3 tbsp (45 mL) grated Parmesan cheese
  • 1/3 cup (75 mL) chopped fresh parsley

Steps

  • 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, stirring 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

  • Tip 1
    COOKING GLUTEN FREE? :Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

395 Calories, 6g Total Fat, 16g Protein, 74g Total Carbs

Nutrition Facts

Serving Size: 4 Servings
Calories
395
Total Fat
6g
Saturated Fat
2g
Cholesterol
5mg
Sodium
1850mg
Total Carbs
74g
Dietary Fiber
5g
Protein
16g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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