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.
Provided by RBM14
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- 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.
- 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 : Calories 477.3 calories, Carbohydrate 66.7 g, Cholesterol 33.8 mg, Fat 16.7 g, Fiber 1.7 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 865.1 mg, Sugar 2.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Salman Ranjha
[email protected]This risotto is a bit time-consuming to make, but it's worth it. The flavor is amazing!
Jasplays roblox
[email protected]I'm allergic to dairy, so I used almond milk instead of regular milk. It turned out just as good!
Faustyna Sikora
[email protected]This risotto is a great way to get your kids to eat their vegetables. My kids love the colorful peppers and mushrooms.
Cheryl Bryant
[email protected]I'm not a fan of mushrooms, but I loved this risotto! The peppers and cheese really balance out the flavor.
Asimbongge Shangase
[email protected]This risotto is a great make-ahead meal. I like to make it on the weekend and then reheat it for dinner during the week.
MD simul khan
[email protected]I added some grilled chicken to this risotto for extra protein. It was a great addition!
Charlotte trivett
[email protected]I didn't have any portobello mushrooms on hand, so I used cremini mushrooms instead. It turned out just as good!
Siman Dada
[email protected]The risotto was a bit too mushy for my liking. I would recommend cooking it for a shorter amount of time.
Leah Martinez
[email protected]I found that this risotto was a bit too salty for my taste. I would recommend using less salt than the recipe calls for.
Prince Ohejam
[email protected]This risotto is a great way to use up leftover portobello mushrooms.
Nate Long
[email protected]I love the addition of peppers to this risotto. It gives it a nice pop of color and flavor.
Hridoy Mollik
[email protected]This risotto is the perfect comfort food. It's warm, creamy, and flavorful.
Aika Mkunda
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. It's so delicious and easy to make.
Taiwo Stephen
[email protected]I made this risotto for a dinner party and everyone raved about it. It's a great recipe to impress your guests.
Roy Stewart
[email protected]This risotto is so creamy and flavorful. It's definitely a keeper!
Eduardo Gongora
[email protected]The flavors in this risotto are amazing! I especially love the smokiness from the portobello mushrooms.
Macy Langston
[email protected]I've made this risotto several times and it always turns out perfectly. It's a great recipe for a special occasion.
Suya Suya
[email protected]This risotto was a hit with my family! The combination of portobello mushrooms, peppers, and creamy rice was delicious.