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Red Pepper and Broccoli Risotto

(1)
  1 reviews
  • 15 min prep time
  • 55 min total time
  • 11 ingredients
  • 4 servings
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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, using Progresso® chicken broth.

Ingredients

2
teaspoons vegetable oil
1
large onion, chopped (1 cup)
4
cloves garlic, finely chopped
2
medium red bell peppers, chopped (2 cups)
2
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-oz cartons) or vegetable broth
2
cups broccoli flowerets
1
teaspoon salt
3
tablespoons grated Parmesan cheese
1/3
cup chopped fresh parsley

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LOCATION

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, 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.
  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
395
(
Calories from Fat
55),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Cholesterol
5mg
5%;
Sodium
1850mg
1850%;
Total Carbohydrate
74g
74%
(Dietary Fiber
5g
5%
),
Protein
16g
16%
;
% Daily Value*:
Iron
26%;
Exchanges:
4 Starch; 3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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