Portabello Mushroom and Pepper Risotto

Portabello Mushroom and Pepper Risotto

12
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."
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Ingredients

1 h servings 477 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

12
  1. 12 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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!

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...

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 ...

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 pi...

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 an...

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 ...

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 mad...