Red Pepper and Broccoli Risotto

 

2

teaspoons vegetable oil

1

large onion, chopped (1 cup)

4

cloves garlic, finely chopped

2

medium red bell peppers, chopped (2 cups)

1

jar (6 oz) Green Giant® sliced mushrooms, drained

1 1/2

cups uncooked Arborio or other short-grain rice

3 1/4

cups Progresso® gluten free reduced-sodium chicken broth (from two 32-oz cartons), warmed

1

cup water

2

cups fresh broccoli florets

3

tablespoons gluten free grated Parmesan cheese

1/3

cup chopped fresh parsley

• 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add onion, garlic, bell peppers and mushrooms; cook 3 to 5 minutes, stirring frequently, until onion is crisp-tender. Stir in rice. Cook 1 minute, stirring constantly.
• 2 Combine broth and water. Stir in 1/2 cup of water-broth mixture. Cook, stirring 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.