Red Wine Risotto

It’s only been recent, my love for risotto. Until a few months ago, I had never tried it before. Not for any particular reason. I’d heard stories of risotto, how difficult it was. It’s ALWAYS what gets someone kicked off Top Chef. So I expected it to be really challenging. That, however, is not the case at all! A little bit of patience and you’ve got one extra tasty and incredibly versatile meal.

Red Wine Risotto
Recipe type: dinner, meatless
Prep time: 
Cook time: 
Total time: 

Serves: 2

  • 3½ cups chicken broth
  • 3 Tbsp. butter
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 cup arborio rice
  • ½ cup Pinot Noir
  • ½ cup frozen peas
  • ½ cup grated Parmesan cheese

  1. In a saucepan over medium high, bring broth to a simmer. Melt the butter in a saucepan over medium heat.
  2. Add onion and saute until translucent, about 8 minutes. Add in garlic and cook for 30 seconds until fragrant. Add rice to the mixture and cook for two minutes until just toasted.
  3. Add in the wine and stir until absorbed, about 1 minute. Add ¾ cup of broth, simmer over medium-low until all the liquid is absorbed.
  4. Repeat this process until you have no more remaining broth. Cook for approximately 5 more minutes until the risotto is creamy.
  5. Add in peas and mix well. Top with Parmesan cheese.

That’s probably one of the best things about risotto. It can take on so many different flavors. In this version, I paired some red wine with my rice for a great flavor kick. Add in some peas and a pit of parmesan and you are golden!

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