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. ...MORE + LESS -

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

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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, 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.