Portabello Mushroom and Pepper Risotto Recipe - Allrecipes.com
Portabello Mushroom and Pepper Risotto Recipe
  • READY IN 1 hr

Portabello Mushroom and Pepper Risotto

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings


  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 40 mins
  • READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review
Dec 02, 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.

Most Helpful Critical Review
Nov 04, 2013

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


9 Ratings

Sep 03, 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!

Dec 27, 2013

This was overall a pretty nice dish. I've made a few risotto recipes, and I still don't think I know what a restaurant-quality risotto is supposed to be like, but I liked this quite a bit. I made it almost exactly as written, using an Italian Pinot Grigio for the dry white wine. The only hitch was the cooking time - I needed much longer. After a bit, I decided that "medium-low" wasn't enough, so I bumped my burner up to medium. I didn't stir it continually, non-stop, but I did stir it a lot. Even still, it took about 45 minutes until I thought enough stock was integrated. If this were a restaurant dish, it would lose points for appearance. Before adding the cream and cheese, everything looked lovely. After the cream and cheese, it all looked like gray glop. However, I was glad to find out that it tasted much better than it looked. I was a little skeptical about the bell peppers in here, but they worked for me. The portobellos really made the dish, though, so overall I can recommend this recipe.

Nov 16, 2013

This is a great risotto for someone like myself that has never made it. I tried it with jasmine rice since this is what I had on hand. Now that I have a basic knowledge I will branch out and try the arborio and faro style risotto. Thanks for making this experience painless. Great flavors. The only thing I did different was use red and orange bell pepper in place of the green bell pepper.

Apr 17, 2013

This recipe was great. I made a few changes. I used cremini mushrooms instead of portabello (I just like them more). I used red bell pepper instead of green. I also eliminated the heavy cream. Still divine and creamy!

Apr 02, 2013


Mar 03, 2013

Great risotto recipe! We left out the green pepper, because we don't care for them. Other than that, I followed the recipe. Risotto is a labor of love. It needs to be cooked slowly, stirred constantly, adding a ladle of broth at a time, waiting until the liquid is absorbed before adding more broth. It's time consuming, but well worth the effort in the end. Creamy, flavorful and delicious!


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  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 66.7 g
  • 22%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 865 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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