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Red Wine Risotto with Peas

Prep Time:

50 MINS

Cook Time:

Serves:

4 Servings

Level:

About the Recipe

Ingredients

  • 3 1/2 cups canned low-salt chicken broth

  • 3 tablespoons unsalted butter

  • 1 cup finely chopped onion

  • 2 garlic cloves, minced

  • 1 cup arborio rice, or medium-grain white rice

  • 1/2 cup dry red wine

  • 1/3 cup frozen peas, defrosted, optional

  • 1/4 cup chopped fresh Italian parsley leaves

  • 1/2 cup grated Parmesan, plus additional for garnish

  • Salt and freshly ground black pepper

Preparation

Step 1


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


Step 2


Melt the butter in a heavy large saucepan over medium heat. 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. Add the wine and stir until it is absorbed, about 1 minute. 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.


Step 3


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. 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. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.





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