Risotto With Red Wine Is Just As Delicious As It Sounds

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“Red, red wine. Stay close to me,” , as the song says. However, we think stay close to my risotto is a far better option. Yes, once again we are tackling a risotto recipe, and this time it’s risotto with red wine (Risotto al vino rosso). You just can’t have too much risotto—not when there are countless ways to cook it and mix it up. And fortunately, the red wine goes perfectly with that creamy texture. It’s another recipe low in calories, clocking it at just below 300 kcal—290, to be more precise. And, like most risottos, it takes less than an hour to prepare and cook.

If you are worried about the wine, remember that red wine is being considered heart healthy (as long as it’s in moderation, obviously). Substances found in it—for instance, an antioxidant called resveratrol—reduce the chance of getting heart diseases. Heart diseases can also be prevented thanks to the high-density lipoprotein (HDL) cholesterol found in red wine. And don’t let cholesterol fool you—HDL is one of the good guys.

Risotto with red wine recipe

Are you going to get me drunk? NO! This recipe is unique and so good!

5 from 1 vote

Print Pin Rate

Course: Risotto

Cuisine: Italian

Keyword: red wine, Risotto

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4 people

Calories: 533kcal

Author: Nonna Box

Ingredients

• 500 ml chicken broth
• 1 sprig Thyme
• 100 g Butter
• 1 chopped onion
• 1 finely chopped garlic
• 225 g Rice
• 500 ml dry red wine
• 25 g grated Parmesan cheese

Instructions

• Bring the chicken broth to a boil and keep it at a constant temperature. Pull the leaves from the thyme sprig.
• Melt the butter in a deep saucepan and add the onion and garlic. Do not toast. Afterwards, add the thyme, then add the rice and turn the heat down to a minimum. Add salt and stir to mix well.
• Place half of the red wine in the rice mix, increasing the heat. Keep stirring until completely absorbed. Add half the broth and cook over high heat, stirring constantly. When the broth is absorbed, pour the remaining wine.
• Finally, pour the remaining broth and cook the rice. Add more water if necessary - any kind of rice absorbs different amounts of liquid.
• Stir half of the Parmesan cheese with risotto, and use the rest to garnish the dish.

Notes

If you are in hurry, try to make the risotto with a rice cooker that has the risotto settings.

Nutrition

Calories: 533kcal | Carbohydrates: 51g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 59mg | Sodium: 735mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 11.4mg | Calcium: 105mg | Iron: 0.8mg

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What do you think about the combination of red wine and risotto?