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Red Pepper and Broccoli Risotto (Gluten Free)

red pepper and broccoli risotto (gluten free) Entree Italian
Red Pepper and Broccoli Risotto (Gluten Free)
  • Prep 15 min
  • Total 55 min
  • Servings 4

Looking for an Italian-style dinner recipe? Then check out this red pepper and broccoli risotto that's skillet cooked in under an hour.

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.

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

Nutrition Facts

Serving Size: 4 Servings
Calories
395
% Daily Value
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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