Red Wine Risotto with Peas

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Really yummy. Great depth of flavor from the red wine. I doubled this and made this for a huge gathering for christmas dinner and there were hardly any leftovers.

I was really worried when I kept adding broth, and the risotto seemed so watery. But eventually, after cooking for a while, it began to absorb the liquid.

It's slightly a pain in the neck, because this is a dish you really have to babysit as it cooks. But it paid off.

Thanks Giada!

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This was fantastic! I served dinner for four to celebrate a friend getting a promotion, and this was a side with green beans and roasted lamb. I modified it a little bit-- caramelized the onions by adding a bit of sugar and sautéing them for an additional five minutes with mushrooms, and I also added 1/4 cup of balsamic vinegar with the red wine to give it more depth-- and it worked great! I also didn't have fresh parsley, so I used my favorite herb, fresh thyme. Amazing.

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My goodness....this is sooooo tasty and flavorful. I made it for my new boyfriend for the first time this past Valentine's Day and he absolutely loved it!! Simple easy to follow recipe. This risotto really was the star of the meal. Thank you Giada..

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One of my favorites! I use white wine and vegetable broth instead, and it comes out so delicious!

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Followed the recipe exactly except used olive oil in place of the butter. So simple and delicious!

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Just back from holidays and nothing in the fridge!! - this recipe uses things on hand to create something beautiful. I was only missing the parmesan cheese but had a packet of supermarket brie in the fridge so used that cut into triangles and stirred trough at the end instead - really good!!!

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Thought I had all the ingredients for this recipe when I started but turned out I didn't, substituted olive oil for the butter, vegetable stock for chicken and it still came out great. This is what I love about Giada's recipes, just can't seem to mess them up.

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This recipe is great! It was so easy to make, and the result is amazingly delicious. I added 2 tablespoons of butter with the parmesan cheese at the end and "whipped the heck out of it". I learned that trick from Anne Burrell (from her Osso Bucco and Risotto Milanese Episode. It definitely makes a difference!

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I made this the other night and it was the star of the meal! My husband loved it. I am making it again tonight. I added mushrooms to mine. Tasted very yummy!

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Great recipe for risotto. Easy to make and my 3 year old loved it. I added some sauted mushrooms on top. It was a good combo. A little bit greens on the side (salad to your liking goes well with risotto.