Red Pepper and Broccoli Risotto

(1)
  1 reviews
  • 15 min prep time
  • 55 min total time
  • 11 ingredients
  • 4 servings

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

Directions

  1. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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