Portabello Mushroom And Pepper Risotto Recipe

Name: Portabello Mushroom And Pepper Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 sweet onion (such as Vidalia(R)), diced; 1 green bell pepper, diced; 4 large portobello mushroom caps, cut into 1/2-inch slices; kosher salt and ground black pepper to taste; 2 cups Arborio rice; 3/4 cup dry white wine; 6 cups chicken stock, or more if needed; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese

Servings: persons

3 tablespoons olive oil
1 sweet onion (such as Vidalia(R)), diced
1 green bell pepper, diced
4 large portobello mushroom caps, cut into 1/2-inch slices
kosher salt and ground black pepper to taste
2 cups Arborio rice
3/4 cup dry white wine
6 cups chicken stock, or more if needed
1/2 cup heavy cream
1/2 cup grated Parmesan cheese

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.

1223

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 sweet onion (such as Vidalia(R)), diced, 1 green bell pepper, diced, 4 large portobello mushroom caps, cut into 1/2-inch slices, and more.

Yes, Portabello Mushroom And Pepper Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portabello Mushroom And Pepper Risotto

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