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Portabello Mushroom and Pepper Risotto

Portabello Mushroom and Pepper Risotto Recipe

  • 3 tablespoons olive oil
  • 1 sweet onion (such as Vidalia®), 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
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 477
Total Fat 16.7g
Saturated Fat 6.9g
Cholesterol 34mg
Sodium 865mg
Total Carbohydrate 66.7g
Dietary Fiber 1.7g
Sugars 2.5g
Protein 9.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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