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
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Hazem elsaidy
h-e@hotmail.co.ukDefinitely a keeper!
elizabeth valadez
v.e@yahoo.comI've tried a lot of different risotto recipes over the years, and this one is definitely one of my favorites. It's simple to make, but the flavors are amazing. The portabello mushrooms and peppers add a really nice depth of flavor, and the arborio ri
Wayne Chellen
waynec@hotmail.comNot my favorite risotto recipe.
Emily Gitu
emily-g18@gmail.comThis risotto was a bit bland for my taste. I think I would have liked it better if I had added some more herbs or spices. The texture was also a bit too al dente for my liking. Overall, I was a bit disappointed with this recipe.
Emtiaz Vai
emtiaz86@hotmail.comPerfect for a casual get-together.
Abram Mobs
m_abram41@yahoo.comI've made this risotto several times now and it's always a hit. It's a great way to use up leftover rice, and the addition of portabello mushrooms and peppers makes it a really hearty and flavorful dish. I usually serve it with a side of roasted vege
SUFIYANU IBRAHIM
i-sufiyanu@aol.comGreat recipe for a special occasion.
Sunny ffgaming
fsunny42@gmail.comI made this risotto for a dinner party and it was a huge success! Everyone loved the rich and flavorful broth, and the portabello mushrooms and peppers were a great addition. I would definitely recommend this recipe to anyone looking for a special oc
Stephen Hose
h-s@hotmail.co.ukDelicious and easy to make.
AJ Leib
aj-l@hotmail.comThis risotto was a bit time-consuming to make, but it was definitely worth it! The flavors were amazing and the texture was perfect. I served it with a side of grilled chicken and it was a hit with my family. I will definitely be making this again so
Amar Chhetri
amar.c1@hotmail.co.ukPerfect for a weeknight meal.
Aris Hern√°ndez
h-aris47@gmail.comI was a bit hesitant to try this recipe because I'm not a huge fan of mushrooms, but I'm so glad I did! The mushrooms were cooked perfectly and added a really nice umami flavor to the dish. The peppers also added a nice sweetness and crunch. Overall,
Georgia Branham
branham14@yahoo.comEasy to make and packed with flavor.
Jane Wangui
jane@yahoo.comThis risotto was absolutely delicious! The portabello mushrooms and peppers added a wonderful depth of flavor, and the arborio rice was cooked perfectly. I will definitely be making this again.
muktasimfuad shuvo
sm55@gmail.comYum!