Red wine risotto

    40 min

    Choose a good quality Italian red wine, such as Barolo for this rich, vegetarian risotto. You can increase the amount of red wine for a stronger taste, say an extra 60mls with the last ladle of stock so the taste is more pronounced.

    1 person made this

    Serves: 6 

    • 1.5L water
    • 2 vegetable stock cubes
    • 2 medium onions, finely chopped
    • 3 tablespoons extra virgin olive oil
    • salt, to taste
    • 450g Arborio or Carnaroli rice
    • 200ml Italian red wine, such as Barolo
    • 3 tablespoons butter
    • 60g grated Parmesan cheese
    • ½ teaspoons freshly ground black pepper

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Add 1.5 litres of water to a pot and bring to the boil over medium heat; add stock cubes and stir to dissolve. Keep stock hot.
    2. Heat oil in a large pan over medium heat; add chopped onion and stir to coat with oil. Cook for a few minutes to soften; season with salt. Add rice and stir to coat grains in oil.
    3. Pour in red wine; stir to let the alcohol evaporate. Add 1 ladle of the hot stock; simmer and stir risotto until liquid evaporates. Repeat, adding 1 ladle of stock at a time and stirring until liquid is absorbed.
    4. Keep cooking until the rice is soft in the middle but has still some bite, about 15-18 minutes.
    5. Remove from heat; add butter and grated Parmesan and stir well. Let stand for 3 to 5 minutes; check seasoning and serve.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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