Red Wine Risotto with Peas

Name: Red Wine Risotto with Peas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice, or medium-grain white rice; 118 milliliters dry red wine; 2 garlic cloves, minced; 828 milliliters canned low-salt chicken broth; 237 milliliters finely chopped onion; 118 milliliters grated Parmesan, plus additional for garnish; 59 milliliters chopped fresh Italian parsley leaves; 79 milliliters frozen peas, defrosted, optional; 4 servings Salt and freshly ground black pepper; 3 Tbsps unsalted butter

Red Wine Risotto with Peas might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 13g of protein, 13g of fat, and a total of 391 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. If you have low-salt chicken broth, wine, butter, and a few other ingredients on hand, you can make it. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Watch how to make this recipe.

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

Ingredients you will need

Broth

Melt the butter in a heavy large saucepan over medium heat.

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Butter

Equipment you will use

Sauce Pan

Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted.

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Garlic

Onion

Rice

Add the wine and stir until it is absorbed, about 1 minute.

Ingredients you will need

Wine

Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.

Ingredients you will need

Broth

Rice

Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes.

Ingredients you will need

Broth

Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley.

Ingredients you will need

Parsley