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Red Wine Risotto with Peas Recipe

Red Wine Risotto with Peas

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (132)

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Average Rating:

Total Reviews: 132

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  • on April 27, 2013

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    I have made this many times and it is delicious! I really don't mind the color, it is sort of l lavender, but with the green peas and parsley it looks pretty. I have even made it for company and it was a big hit :-

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  • on April 10, 2013

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    This was so good!! At first I didnt like the red tone the risotto took from the wine, but once I added the cheese (i doubled it and peas... I could care less what the color was. I think I will try it with white wine next time- however, I'm thinking the flavor is going to change a bit. I'll let you know :

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  • on January 12, 2013

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    This recipe would be a 5 Star rating because of the flavor but the color is off putting. Love the taste the red wine adds but does anyone have a solution for the pink color of the dish? I would make this again but only for family, it is probably too much for company to get over "the pink rice dish."

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  • on January 05, 2013

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    This was simple and delicious! The parmesan gave it a great flavor.

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  • on December 18, 2012

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    I loved this rice. I made two changes (one on purpose, the other accidental. I added 4 oz of chopped baby bella mushrooms with the garlic. (I did leave out the peas, but since they are listed as optional I don't consider this a change. I simply forgot to put in the parmesan cheese, but nobody missed it. This is some of the best risotto I have ever had. I may try it with the cheese next time.

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  • on December 16, 2012

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    This recipe is so good. We have tried many different versions of risotto and it is still my husband's favorite. I wouldn't change a thing.

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  • on November 10, 2012

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    EXCELLENT! If serving as main dish this recipe only makes enough for 2 people. Also sauteed some mushrooms separately and added to my bowl.

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  • on October 17, 2012

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    This recipe is incredible. Made my family VERY happy! We didn't use the peas the second time that I made it and it was even better. By far, one of my favorites :

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  • on February 22, 2012

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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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  • on February 16, 2012

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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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