Recipe by 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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sweet onion (such as Vidalia®), diced
green bell pepper, diced
portobello mushroom caps, cut into 1/2-inch slices
kosher salt and ground black pepper to taste
dry white wine
chicken stock, or more if needed
grated Parmesan cheese
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.
Just made this and was underwhelmed. Nothing special with this recipe.
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!
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.
I love this risotto! I usually make half a recipe, and still use around 5 cups of vegetable broth. I use veggie broth so I can make this vegan. It is excellent, and I love the taste of the wine and the portabello mushrooms! The onions and bell peppers make this an excellent vegetarian or vegan dish! Thanks for the recipe!
As the risotto came to the finishing point and I tasted it, I decided it was rich enough and did not add the cream or the cheese. I served it with salmon and brussels sprouts. The wine in the picture is what I used both for cooking and to serve with the meal.
Served this with Pork Loin and a Port Pomegranate reduction sauce. The pairing was a nice balance. I actually amped up black pepper and white wine. Yes it's a bit tedious but turned out great and will remain in my favorites.
This is my husband's and my favorite recipe! I add garlic and Trader Joe's 21 Seasoning Salute, but that's the only change. It takes awhile to make and needs close monitoring, so I don't get to make it as often as I would like. I make half of a batch and we have enough for 6 servings. I'll be making this for Thanksgiving this year, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Portabello Mushroom and Pepper Risotto
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 150
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