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 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.
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.
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!
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!
* 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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