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Red Pepper and Broccoli Risotto (Gluten Free)

Name: Red Pepper and Broccoli Risotto (Gluten Free)
Prep time: 15 min
Total time: 55 min
Yield: 4
Cuisine: Italian
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

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.

January 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.