Skip to content
My WebMD Sign In, Sign Up

Food & Recipes

Font Size
A
A
A

Red-Wine Risotto

Red-Wine Risotto
This Recipe Is:

WebMD Recipe from EatingWell.com

Rich, red-wine-infused risotto is served as a first course or side dish all over Northern Italy. The type of wine used varies according to region. In Piedmont, a local Barbera or Barbaresco is the wine of choice. Any dry red wine that’s good enough to drink can be used in its place.

Ingredients
Prep: 50 minutes | Total Time: 50 minutes
  • 4 1/2 cups
    reduced-sodium beef broth
  • 2 tablespoons
    extra-virgin olive oil
  • medium onion, finely chopped
  • 2 cloves
    garlic, minced
  • 1 1/2 cups
    arborio, carnaroli or other Italian “risotto” rice
  • 1/4 teaspoon
    salt
  • 1 3/4 cups
    dry red wine, such as Barbera, Barbaresco or Pinot Noir
  • 2 teaspoons
    tomato paste
  • 1 cup
    finely shredded Parmigiano-Reggiano cheese, divided
  •  
    Freshly ground pepper, to taste
Instructions
  1. Place 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.
  2. Heat 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.
  3. Stir 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.
  4. Remove the risotto from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.

 

Nutritional Information

Makes: 8 servings, about 3/4 cup each
  • Calories253
  • Fat6 g
    • Saturated fat2 g
  • Cholesterol10 g
  • Carbohydrates31 g
    • Dietary fiber1 g
  • Protein7 g
  • Sodium493 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
 
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.