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    You are in: Home / Recipes / Red Wine Risotto With Peas Recipe
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    Red Wine Risotto With Peas

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Nana Lee's Note:

    The title of the recipe says it all. This sounds so good, I'll be making it for dinner tonight. Recipe courtesy Giada De Laurentiis Episode#: EI1F06

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    Units: US | Metric


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

    Ratings & Reviews:

    • on January 29, 2013


      Risotto is the best dinner for those days when you didn't get to the grocery store, as generally you have all the ingredients in your pantry and you are still able to produce an exceptional dinner. I was looking for a risotto to use beef broth as opposed to chicken broth (thought I was out of chicken broth, but after dinner noticed one in the pantry! oops!), but even though this one calls for chicken broth, it seemed that the beef broth would fit nicely with the red wine. It worked well, although I think the red wine flavor was lost due to the rich beef broth, but still was delicious! I loved the creamy, rich, taste and texture of the risotto contrasted with the bright, sweet, pop of the peas. I LOVE PEAS! Even though I didn't have any fresh parsley, a good amount of salt and pepper and parmesan cheese finished the dish perfectly. I did notice in the reviews on another website that most people used this as a side dish along with a protein, but I found it lovely as a simple but special weeknight dinner. Thanks for a keeper, and a great change from my usual Mushroom Risotto!

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    • on January 06, 2008


      one of my favourites.. i always use less butter than she calls for, and more peas..

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    • on November 05, 2006


      This is a really nice recipe. I like to cut up some chorizo and cook it with the onion and garlic and then continue on. I will definitely make it again and again! :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Red Wine Risotto With Peas

    Serving Size: 1 (369 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 388.2
    Calories from Fat 124
    Total Fat 13.8 g
    Saturated Fat 8.1 g
    Cholesterol 33.9 mg
    Sodium 260.5 mg
    Total Carbohydrate 48.1 g
    Dietary Fiber 2.1 g
    Sugars 2.3 g
    Protein 12.9 g

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