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
  • PREP

    15 mins
  • COOK

    40 mins

    1 hr


  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 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.


12 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!

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.

Jul 13, 2015

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!

Jan 26, 2015

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.

Dec 30, 2014

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.

Sep 17, 2014

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.


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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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