Red Pepper and Broccoli Risotto

[Guest guest]

MC-Formatted and Posted by: Donni

 

 

 

* Exported from MasterCook *

 

Red Pepper and Broccoli Risotto

 

Recipe By :Betty Crocker® Easy Vegetarian Classics Go Meatless * March

2000

Serving Size : 4 Preparation Time :0:00

Categories : Rice Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons vegetable oil

1 large onion -- chopped

4 cloves garlic -- finely chopped

2 medium red bell peppers -- chopped

2 cups sliced mushrooms

1 1/2 cups uncooked Arborio or other short-grain rice

4 1/2 cups vegetable broth

2 cups broccoli flowerets

1 teaspoon salt

3 tablespoons grated Parmesan cheese

1/3 cup chopped fresh parsley

 

1. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion,

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. Stir in 1/2 cup of the broth. 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.

 

 

- - - - - - - - - - - - - - - - - - -