Risotto with Broccoli and Bell Pepper

For lovers of Italian cuisine, here’s a different option for preparing the famous risotto. This dish is a bit higher in calories, so it’s best eaten alone or accompanied by a salad.

Approximate Nutritional Content: 1 serving, recipe serves 4

• Calories: 395 kcal.

• Grams of fat: 6 gr. equals 1 serving of fat

• Grams of protein: 16 gr. equals 2 servings of protein

• Grams of carbohydrate: 74 gr. equals 5 servings of grain/vegetable

Note: nutritional information may vary according to the quantity and type of ingredients used.

Ingredients:

• 2 teaspoons of vegetable oil

• 1 onion finely chopped

• 4 garlic cloves finely chopped

• 2 cups of bell pepper diced

• 2 cups of fresh mushrooms sliced

• 1 1/2 cup of Arborio rice (uncooked)

• 4 1/2 cups of defatted chicken broth

• 2 cups of broccoli (cut small)

• 1 teaspoon of salt

• 3 tablespoons of fresh Parmesan cheese

• 1/3 cup of parsley

Preparation:

• Heat the oil in a large skillet over medium-high heat.

• Cook the onion, garlic, bell pepper, and mushrooms for 3 to 5 minutes, stirring constantly. Add the rice, cook for 1 minute stirring.

• Add 1/2 cup of chicken broth to the skillet. Cook stirring constantly until the liquid evaporates. Add another 1/2 cup of broth. Repeat the procedure for approximately 20 minutes, adding broth each time the liquid in the skillet evaporates.

• The rice should be creamy and tender. Remove from heat and add the remaining ingredients, stir and let sit for one minute. Serve.

Enjoy!