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Perfect Red Wine Risotto

Red Wine Risotto

I absolutely love Risotto. And I love red wine too! So making this red wine risotto was a no-brainer. It’s a complete meal and it has so many variations you can add depending on what you like.

This red wine risotto recipe is high on my list and I usually make it this time of year. It’s perfect for a special romantic Valentine’s Day dinner or something to treat yourself.

Red wine and carbs: can it get any better? The colour of this dish is stunning too!

I used to shy away from risotto dishes, but it is very easy to make. It does need your attention, but in about 45 minutes it’s done.

Please use a red wine that you would actually drink and enjoy, it makes all the difference. I usually start off with a glass just before prepping this recipe (as all serious-minded cooks should).

I hope you enjoy this as much as I do. I’d love to see your photos and comments on what you think of this recipe.

Ingredients for Red Wine Risotto:

Prep time: 10 minutes, Cook time: 40 minutes, Servings: 4 (but in my house, it feeds 2)

  • 3 1/2 cups of low salt chicken broth – or veggie broth (whatever your preference)
  • 3 tablespoons unsalted butter
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • 1/2 cup red wine
  • 1/3 cup frozen peas, defrosted (optional)
  • 1/4 cup of chopped fresh Italian parsley
  • 1/2 cup of grated Parmesan, plus additional for garnish
  • salt and freshly ground black pepper

Directions:

Bring the broth to a simmer over medium heat. Cover the broth and keep it warm over very low heat.

Melt the butter in a heavy, large saucepan over medium heat. Add the onions and sauté them until translucent (for about 8 minutes).  Stir in the garlic and sauté for another 30 seconds.

Stir in the rice and cook for about 2 minutes until the rice is coated. Add the wine and stir until it is absorbed (this should take about 1 minute). Add 3/4 cup of hot broth and simmer over medium-low heat until the liquid is absorbed, stirring often.

Repeat, adding 3/4 cup of hot broth, stirring often until all the broth has been absorbed and the rice is tender and creamy.

Stir in the peas and parsley. Add 1/2 cup of the Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle on some additional cheese (if you want, which of course you would) and serve.

Recipe and image courtesy of Giada De Laurentiis – Food Network

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