Red Pepper and Broccoli Risotto
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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.
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.
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