Red Pepper and Broccoli Risotto

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.

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Servings 4

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ingredients 11
Prep Time 15 min
Total Time 55 min

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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Directions

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

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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.

Review & Comments

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julianng

report Posted Sep. 14, 2010 3:47 PM

Easy enough that even I couldn't ruin the dish. Substituted barley instead of the arborio to make the dish a little healthier and will probably add additional broccoli next time as well. Also heated up added pre-cooked chicken strips to the leftovers, which made it even better. Very good all around.