Gluten Free Red Pepper And Broccoli Risotto Recipes

GLUTEN-FREE RED PEPPER AND BROCCOLI RISOTTO

Gluten-Free Red Pepper and Broccoli Risotto image

Looking for a delicious dinner using Progresso® chicken broth? Then check out this red pepper and broccoli risotto - perfect for Italian cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 11

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-ounce cartons)
2 cups broccoli flowerets
1 teaspoon salt
3 tablespoons grated Parmesan cheese
1/3 cup chopped fresh parsley

Steps:

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.

Nutrition Facts : Calories 395, Carbohydrate 74 g, Cholesterol 5 mg, Fiber 5 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1850 mg

GLUTEN-FREE RISOTTO

Gluten-Free Risotto image

It's on every Italian restaurant menu, and now you can make it easily at home!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons butter or margarine
1 medium onion, coarsely chopped (1/2 cup)
1/2 cup dry white wine or apple juice
1 1/2 cups uncooked Arborio or other short-grain white rice
2 cups Progresso™ chicken broth (from 32-oz carton), warmed
1 cup warm water
1/4 cup finely shredded Parmesan cheese
Freshly ground pepper
Chopped fresh parsley, if desired

Steps:

Melt butter in 12-inch skillet or 4-quart Dutch oven over medium-high heat. Cook onion in butter, stirring frequently, until tender; reduce heat to medium.
Add wine to onion mixture in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of kernels are translucent.
Mix broth and water; pour 1/2 cup broth mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy. Sprinkle with cheese, pepper and parsley.

Nutrition Facts : Calories 255, Carbohydrate 44 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg

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