Portabello Mushroom and Pepper Risotto

Name: Portabello Mushroom and Pepper Risotto
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 1 liters chicken stock, or more if needed; 177 milliliters dry white wine; 1 green bell pepper, diced; 118 milliliters heavy cream; 6 servings kosher salt and ground black pepper to taste; 3 Tbsps olive oil; 118 milliliters grated Parmesan cheese; 4 larges portobello mushroom caps, cut into 1/2-inch slices; 1 sweet onion (such as Vidalia®), diced

Need a gluten free main course? Portabello Mushroom and Pepper Risotto could be an amazing recipe to try. This recipe serves 6. One serving contains 547 calories, 16g of protein, and 20g of fat. If you have arborio rice, bell pepper, heavy cream, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a rather cheap recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Heat olive oil in a large skillet over medium-low heat. Cook onion in hot oil until softened, about 3 minutes.

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Olive Oil

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add bell pepper and portobello mushrooms to the skillet, season with kosher salt and pepper, and continue cooking another 10 minutes.

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Portobello Mushrooms

Salt And Pepper

Bell Pepper

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Frying Pan

Stir Arborio rice into the mushroom mixture.

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Arborrio Rice

Mushrooms

Pour white wine into the skillet; cook and stir until the wine is warmed.

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White Wine

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Stock