Red wine risotto

Red wine risotto

Get your dinner party off to a great start with red wine risotto

Difficulty and servings

Easy

3 as a main, 6 as a starter

Preparation and cooking times

Preparation time

Prep 10 - 20 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

Vegetarian if using vegetable stock

Method

  1. Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan or casserole, add the onion with salt and pepper and sauté for 5-7 minutes until soft, but not browned. Stir in the rice and sauté it, stirring constantly, until it absorbs the butter, about 2 minutes.
  2. Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
  3. Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don't hesitate to use plenty of stock.
  4. Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the seasoning. Serve the risotto in shallow bowls or on deep plates with a sprinkling of Parmesan. It is best served at once, though it can be kept warm for a few minutes. If necessary, soften it with a little more stock just before serving.

Per serving

290 kcalories, protein 3g, carbohydrate 28g, fat 12 g, saturated fat 8g, fibre 0g, salt 1.2 g

Recipe from Good Food magazine, February 2002.

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Latest comments and suggestions

  • Binder photo centauri

    25 January 2008

    centauri rated and commented on this recipe

    2 stars

    Good texture, but in all honesty tasted little better than gritty wine. Could do with some spinach, veggies or bacon to cut the flavour

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  • Binder photo SandieB

    06 March 2008

    SandieB commented on this recipe

    I agree with centauri and I haven't even tried this yet, but my immediate thought as I read the recipe was " I think it needs some mushrooms or something" :o)

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  • Binder photo ninas food

    06 March 2008

    ninas food commented on this recipe

    I love cooking with wine, sometimes I even put in my food!! but this time I think i would stick to drinking it,it does not appeal,something is missing nina

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  • Binder photo NB

    26 March 2008

    NB commented on this recipe

    I don't think this recipe is intended be considered as a one-dish meal, but it does make a great accompaniment to others, e.g. fried or oven-baked Italian sausages (with a green salad) or baked aubergines with tomato and mozzarella (melanzane al forno).

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  • Binder photo NB

    26 March 2008

    NB rated and commented on this recipe

    4 stars

    I don't think this recipe is intended be considered as a one-dish meal, but it does make a great accompaniment to others, e.g. fried or oven-baked Italian sausages (with a green salad) or baked aubergines with tomato and mozzarella (melanzane al forno).

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  • Binder photo Chris Price

    23 July 2008

    Chris Price rated this recipe

    5 stars

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  • Binder photo Natalie

    01 September 2008

    Natalie rated and commented on this recipe

    5 stars

    I have to admit, I had my worries that this would be a bit boring, but I added some mushrooms and served it up with a fennel and orange salad. Absolutely lovely!

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  • Binder photo Liz

    28 May 2009

    Liz rated and commented on this recipe

    5 stars

    Very good recipe... i added chorizo to the recipe which really went well..will definitely make it again.

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  • Binder photo Ms. Lagro

    01 December 2011

    Ms. Lagro commented on this recipe

    Add cubes of soft feta cheese or goat cheese to it and it is absolutely fabulous (this is how I ate red wine risotto for the fist time and I loved it). You can also top it with caramelised small onions.

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  • Binder photo gemma467

    20 August 2012

    gemma467 rated and commented on this recipe

    4 stars

    Loved it :-) ... Just a suggestion but pan fried sea bream and cherry tomatoes on the bed of Red wine risotto is lush x

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  • Binder photo gemma467

    20 August 2012

    gemma467 commented on this recipe

    Also might sound odd put a pinch of sugar lifts this dish a little

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  • Binder photo Paypol

    27 October 2012

    Paypol rated and commented on this recipe

    3 stars

    I made this and served it with chicken stuffed with goats cheese and wrapped in bacon - it was a nice complementary dish. I wouldn't eat a whole bowl for my main course but risotto is more of a starter or accompaniment anyway.

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Difficulty and servings

Easy

3 as a main, 6 as a starter

Preparation and cooking times

Preparation time

Prep 10 - 20 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

Vegetarian if using vegetable stock

Ingredients

  • 450-500ml/16-18fl oz chicken or vegetable stock, more if needed
  • 85g butter
  • 1 medium onion , chopped
  • 200g round grain risotto rice , such as arborio or carnaroli
  • 500ml red wine , a merlot is ideal
  • grated Parmesan (or vegetarian alternative), to serve
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Per serving

290 kcalories, protein 3g, carbohydrate 28g, fat 12 g, saturated fat 8g, fibre 0g, salt 1.2 g

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