1/1 Photo of Low Fat Red Wine Risotto
This is delicious risotto that can be made with any dry red wine, to make it authentic Italian use Barbera or Chianti. Serve as a first course or side dish.
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- 1Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
- 2Heat oil in a Dutch oven over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onion is very soft and translucent, about 2 minutes. Add rice and salt and stir to coat.
- 3Stir 1/2 cup of the hot broth and a generous splash of wine into the rice; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Add more broth, 1/2 cup at a time along with some wine, stirring after each addition until most of the liquid has been absorbed. After about 10 minutes, stir in tomato paste. Continue to cook, adding broth and wine and stirring after each addition until most of the liquid is absorbed; the risotto is done when you've used all the broth and wine and the rice is creamy and just tender, 20 to 30 minutes more.
- 4Remove the risotto from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.
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Nutritional Facts for Low Fat Red Wine Risotto
Serving Size: 1 (507 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 532.9
- Calories from Fat 119
- Total Fat 13.2 g
- Saturated Fat 4.8 g
- Cholesterol 14.4 mg
- Sodium 1661.8 mg
- Total Carbohydrate 66.4 g
- Dietary Fiber 2.7 g
- Sugars 2.3 g
- Protein 16.1 g