Name: Portabello Mushroom And Pepper Risotto Recipe
Total time: 60 min
Yield: 6
Cuisine: Italian

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Sugar

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Vitamin B1

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Vitamin B6

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Manganese

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Making risotto requires lots of stirring, but it well worth the effort when your creamy grain dish is spiked with mushrooms and bell pepper, as in this recipe. 

How to make Portabello Mushroom And Pepper Risotto Recipe

Crawler

Italian

<p>Making risotto requires lots of stirring, but it well worth the effort when your creamy grain dish is spiked with mushrooms and bell pepper, as in this recipe. </p>

Non Vegetarian

Olive oil

Sweet onion , diced

Green bell pepper, diced

4 large portobello mushroom caps, cut into - slices

Kosher Salt And Ground Black Pepper

Arborio Rice

Dry white wine

Chicken stock, or more if needed

Heavy cream

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.

step 1

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.

step 2

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