Portabello Mushroom and Pepper Risotto

Portabello Mushroom and Pepper Risotto

11
RBM14 0

"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."

Ingredients

1 h {{adjustedServings}} servings 477 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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

11
  1. 11 Ratings

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

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 regul...

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!