Red Wine Risotto With Peas Recipe

Name: Red Wine Risotto With Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups canned low sodium chicken broth; 3 tablespoons unsalted butter; 1 cup finely chopped onion; 2 garlic cloves, minced; 1 cup arborio rice or 1 cup medium-grain white rice; 1/2 cup dry red wine; 1/3 cup frozen peas, defrosted (optional); 1/4 cup chopped fresh Italian parsley; 1/2 cup grated parmesan cheese, plus additional for garnish; salt & freshly ground black pepper

Servings: persons

1
Bring the broth to a simmer over medium-high heat.
2
Cover the broth and keep it warm over very low heat.
3
Melt the butter in a heavy large saucepan over medium heat.
4
Add the onion and saute until translucent, about 8 minutes.
5
Stir in the garlic and saute for 30 seconds.
6
Stir in the rice and cook for about 2 minutes until the rice is toasted.
7
Add the wine and stir until it is absorbed, about 1 minute.
8
Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes.
9
Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer.
10
At this point, the risotto can be made 4 hours ahead.
11
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.
12
Bring the remaining broth to a simmer, then cover and keep it warm over very low heat.
13
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.
14
Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer.
15
Stir in the peas and parsley.
16
Add the 1/2 cup of Parmesan.
17
Season, to taste, with salt and pepper. Spoon the risotto into bowls.
18
Sprinkle additional cheese over and serve.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 cups canned low sodium chicken broth, 3 tablespoons unsalted butter, 1 cup finely chopped onion, 2 garlic cloves, minced, and more.

Yes, Red Wine Risotto With Peas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Wine Risotto With Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions