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Portabello Mushroom and Pepper Risotto

Rated as 4.4 out of 5 Stars
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
Original recipe yields 6 servings

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.

Nutrition Facts


Per Serving: 477 calories; 16.7 66.7 9.1 34 865 Full nutrition

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Reviews

Read all reviews 15
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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.

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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 bet it's a five-start recipe when all the right ingredients are used. I had to substitute the dry white wine with watered-down apple cider vinegar. I only had jasmine rice and my mushrooms w...

I made this and pretty much followed directions as written. It was my first attempt at making risotto and believe it turned out pretty darn good. Better yet, my wife loved it! We ate off this b...

I haven't made this yet, I just wanted to know if I can make it without the wine since I don't drink alcohol or like alcohol I'm going to give it 5 stars just because it looks really yummy

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...