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.

  • prep time 15 min
  • total time 55 min
  • ingredients 11
  • servings 4

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
  • 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.
  • 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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