Gluten-Free Red Pepper and Broccoli Risotto

Name: Gluten-Free Red Pepper and Broccoli Risotto
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters uncooked Arborio or other short-grain rice; 473 milliliters broccoli flowerets; 1 liter chicken broth (from two 32-ounce cartons); 79 milliliters chopped fresh parsley; 4 cloves garlic, finely chopped; 170 grams cups sliced mushrooms; 237 milliliters large onion, chopped; 3 Tbsps grated Parmesan cheese; 473 milliliters medium red bell peppers, chopped; 1 teaspoon salt; 2 teaspoons vegetable oil

Gluten-Free Red Pepper and Broccoli Risotto is a gluten free side dish. One portion of this dish contains around 11g of protein, 5g of fat, and a total of 383 calories. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 55 minutes. If you have parsley, broccoli flowerets, chicken broth, and a few other ingredients on hand, you can make it.

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.

Ingredients you will need

Bell Pepper

Mushrooms

Garlic

Onion

Rice

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Broth