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Portabello Mushroom and Pepper Risotto

Portabello Mushroom and Pepper Risotto

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h
RBM14

RBM14

I haven't seen any recipes with bell peppers in it, so I decided to try this on my own. Had a 6-person dinner party that I served with some bone-in pork chops. I first thought I made too much, but all of my guests were upset that there wasn't more. Hope you like it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 865 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a large skillet over medium-low heat. Cook onion in hot oil until softened, about 3 minutes. Add bell pepper and portobello mushrooms to the skillet, season with kosher salt and pepper, and continue cooking another 10 minutes.
  2. Stir Arborio rice into the mushroom mixture. Pour white wine into the skillet; cook and stir until the wine is warmed. Add chicken stock 1 1/2 cups at a time, stirring continually to allow each addition to absorb into the rice before adding the next, until all stock is integrated, 20 to 30 minutes. Stir heavy cream into the rice mixture; cook about 1 minute. Remove the skillet from heat and stir Parmesan cheese into the risotto. Let sit 5 to 10 minutes before serving.
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Reviews

Tpavlish
2

Tpavlish

11/4/2013

Just made this and was underwhelmed. Nothing special with this recipe.

rachcampbell
2

rachcampbell

12/2/2012

Delicious! This was my first attempt at risotto and it was easy enough to be a success. It does take some dedication to stir, but it is well worth it. I will definitely be making this on a regular basis. Next time around I will try a few changes: (1) I tasted the concoction all the way through cooking. The flavors were fabulous with each step and continued to build on each other. However, at the end when I added the parmesan cheese, it covered up some of the depth of the wine, chicken broth, and peppers. Next time I will add less cheese or try it with none at all. (2) I will not add salt while cooking the veggies. It's pretty salty as is. (3) I'm a person that loves the sharp bite of white wine. I would like to try adding another 1/4 cup of wine and reducing the chicken stock by 1/4 cup. These are just my ideas and I will mess around with it, but even without these changes the recipe was amazing. On a side note, I didn't have any portabellos so I used crimini instead. They worked perfectly.

candiless
2

candiless

9/3/2012

Really good, simple recipe that lets the flavor of the Portabellos stand out. This recipe is very versatile and can easily be modified to your individual taste. Get creative!

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