Portabello mushroom and Pepper risotto


"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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60 mins servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Dice onion and pepper, cut mushroom caps into ½ inch pieces. Heat olive oil over a med-low heat in a large saute pan. Once the oil is heated add onions and cook for about 3 minutes. Add the pepper and mushrooms to pan (good time to add salt and pepper) and cook 10 minutes. Add all of the rice and stir thoroughly to make sure it is coated. Stir in wine so it absorbs and then add 1 1/2 cups of stock, stir to cook evenly. Once the stock has absorbed, add 1 1/2 cups more and stir. Repeat until stock is gone, stirring frequently to avoid rice sticking to pan. The process should take 20-30 minutes. When all stock has cooked in, stir in heavy cream and cook for another minute. Remove from heat and stir in cheese. Let sit 5-10 minutes and serve.


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