Red Wine Risotto with Peas

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Romantic Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (116)

RECIPE
COMMENTS & REVIEWS(116)

Cook Time:
40 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 40 min
Total:: 50 min

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Ingredients

3 1/2 cups canned low-salt chicken broth
3 tablespoons unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice, or medium-grain white rice
1/2 cup dry red wine
1/3 cup frozen peas, defrosted, optional
1/4 cup chopped fresh Italian parsley leaves
1/2 cup grated Parmesan, plus additional for garnish
Salt and freshly ground black pepper

Directions

Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. 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.

Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. 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. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.

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Comments & Reviews

recipe Red Wine Risotto with Peas
Brian New Britain, CT 02-10-2010
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Gross
Rated: 1 stars out of 5

In all honesty I have never been disappointed with a recipe I have gotten off this site in the 5 yrs I have been cooking, but... this Risotto was just bad. The wine and onions do not work together and the peas just added to the disappointment. To top it all of it looks like it comes from a Dr. Suess book. Read more
recipe Red Wine Risotto with Peas
Jessica Sharpsburg, GA 01-08-2010
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Wodnerful but doctored it a bit
Rated: 5 stars out of 5

This is a wonderful risotto recipe. In addition to peas (i actually added a little over a cup) I added a handful of frozen... asparagus spears, snapped into pieces. I also had a little shy of a cup of red wine left in a bottle so i used it all. I really enjoyed the flavor and will continue to use the increased volume of wine. Great paired with a cutlet of veal or chicken!Read more
recipe Red Wine Risotto with Peas
Yvette Hialeah, FL 09-30-2009
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Delicious!
Rated: 5 stars out of 5

This is such a savory dish. Light and delicious. My family loves this risotto recipe and I will make this many times.
recipe Red Wine Risotto with Peas
Sindy Bellerose, NY 09-17-2009
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Great recipe!
Rated: 5 stars out of 5

I love Giada and her recipes! She always comes up with interesting ideas and she's so warm and friendly on her shows. This... Red Wine risotto is so great I wish I thought of it! I've made it about a hundred times for a client and he never wants risotto any other way. Wouldn't change a thing about the recipe.Read more
recipe Red Wine Risotto with Peas
carissa garden grove, CA 08-31-2009
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Soooooo very yummy!
Rated: 5 stars out of 5

This risotto was so delicious. My husband had never had a risotto dish and he justd loved it. It's one of those dishes that... you just sit in silence eating, it's that good. I used white wine instead of the red because I had white on hand. We will be making this one again for sure!Read more
recipe Red Wine Risotto with Peas
Jenifer Redlands, CA 08-30-2009
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Simple and SO Yum!
Rated: 5 stars out of 5

This recipe was easy to make and didn't require a million ingredients, but most importantly, it was YUMMY. I used a seven... dollar Chianti wine, and the flavor was perfect. The color was a little funky, but that probably depends on the wine you use. So filling and gooood. My highly picky husband really loved this meal, and even made a good suggestion for turning this into a vegetarian dish by substituting chicken broth with vegetable broth, and of course not using the cheese. Something to test! Read more