Portabello Mushroom and Pepper Risotto Recipe

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Portabello Mushroom and Pepper Risotto
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  1. 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.
  2. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 541.95 Kcal (2269 kJ)
Calories from fat 146.75 Kcal
% Daily Value*
Total Fat 16.31g 25%
Cholesterol 28.23mg 9%
Sodium 507.06mg 21%
Potassium 378.13mg 8%
Total Carbs 70.93g 24%
Sugars 8.68g 35%
Dietary Fiber 1.59g 6%
Protein 16.64g 33%
Vitamin C 22.6mg 38%
Vitamin A 0.5mg 16%
Iron 8.5mg 47%
Calcium 120.8mg 12%
Amount Per 100 g
Calories 119.53 Kcal (500 kJ)
Calories from fat 32.37 Kcal
% Daily Value*
Total Fat 3.6g 25%
Cholesterol 6.23mg 9%
Sodium 111.83mg 21%
Potassium 83.4mg 8%
Total Carbs 15.64g 24%
Sugars 1.91g 35%
Dietary Fiber 0.35g 6%
Protein 3.67g 33%
Vitamin C 5mg 38%
Vitamin A 0.1mg 16%
Iron 1.9mg 47%
Calcium 26.6mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.9
  • 13

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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