RED WINE RISOTTO WITH PEAS
The title of the recipe says it all. This sounds so good, I'll be making it for dinner tonight. Recipe courtesy Giada De Laurentiis Episode#: EI1F06
Provided by Nana Lee
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
RED WINE RISOTTO WITH CHORIZO
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.
- Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low.
- Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo.
RED-WINE RISOTTO
Provided by Amanda Hesser
Categories dinner, project, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
- Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
- Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 889 milligrams, Sugar 5 grams, TransFat 0 grams
RISOTTO WITH PEAS
Make and share this Risotto With Peas recipe from Food.com.
Provided by mermaidmagic
Categories Short Grain Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a 3-1/2 quart sauté pan over medium heat.
- Add onion and garlic.
- Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes.
- Add rice.
- Cook, stirring, until grains look opaque, about 2- 3 minutes.
- Add broth, wine and frozen peas.
- Stir to combine.
- Increase heat to medium-high, cover and bring to a boil, stirring often.
- Reduce heat to low and simmer, uncovered.
- Stir occasionally.
- Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes.
- Rice should be tender but not mushy.
- Remove from heat.
- Add cheese and stir to combine.
- Season with salt and pepper if desired.
- Serve warm, with additional grated cheese to top if desired.
Nutrition Facts : Calories 217.5, Fat 3.9, SaturatedFat 1.3, Cholesterol 3.6, Sodium 434.2, Carbohydrate 35.6, Fiber 2.4, Sugar 2.4, Protein 7.9
RISOTTO WITH PEAS
Provided by Molly O'Neill
Categories dinner, weekday, side dish
Time 45m
Yield Six servings
Number Of Ingredients 9
Steps:
- In a medium-size heavy saucepan, warm the oil. Add the onion and cook until barely softened, about 5 minutes. Add the peas, and shaking the pan to avoid burning, cook for 5 minutes. Remove and puree half the mixture and reserve. Also reserve the other, unpureed half.
- Melt 2 tablespoons of the butter in the pot. Add the rice and cook over medium heat until it becomes opaque. Add the wine and cook, stirring, until the wine has evaporated, about 3 minutes. Add the broth and the pureed pea mixture.
- Cook at a lively simmer for 15 minutes. Add half the remaining unpureed pea mixture, stir and cook 10 minutes longer. Remove from the heat, add the remaining pea mixture and butter. Season with salt and pepper to taste. Stir in the cheese and serve immediately.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 9 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 963 milligrams, Sugar 8 grams, TransFat 0 grams
RED WINE RISOTTO WITH PEAS
Categories Dinner
Number Of Ingredients 10
Steps:
- 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 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 cook, 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 Parmesean. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.
RED WINE RISOTTO WITH DUCK & GARLICKY MUSHROOMS
A great way to use up leftover duck in a rich, luxurious supper dish
Provided by Jane Hornby
Time 40m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.
- Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium - too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.
- Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.
Nutrition Facts : Calories 638 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 9 grams sugar, Protein 28 grams protein, Sodium 1.82 milligram of sodium
RED WINE RISOTTO WITH PEAS
Make and share this Red Wine Risotto With Peas recipe from Food.com.
Provided by Mr Jackson
Categories Short Grain Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 388.2, Fat 13.8, SaturatedFat 8.1, Cholesterol 33.9, Sodium 260.5, Carbohydrate 48.1, Fiber 2.1, Sugar 2.3, Protein 12.9
More about "red wine risotto with peas recipes"
RED-WINE RISOTTO - EATINGWELL
From eatingwell.com
HOW TO MAKE A DELICIOUS RED WINE RISOTTO WITH PEAS?
From kitchmystic.com
RED WINE RISOTTO WITH PEAS : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
PEA AND MINT RISOTTO RECIPE - FOOD & WINE
From foodandwine.com
RED WINE RISOTTO WITH PREMIO SAUSAGE & PEAS
From premiofoods.com
FIND YOUR FAVORITE RISOTTO RECIPE - FOOD & WINE
From foodandwine.com
BEST RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
RISOTTO WITH PEAS: A CLASSIC, AUTHENTIC FIRST COURSE RECIPE - LA …
From lacucinaitaliana.com
4/5 (1)Category RisottoServings 1Total Time 25 mins
- Finely chop onion and sauté in olive oil until soft and translucent. Add shelled peas and cook for 1 minute, then add a ladle (around 1/4 cup) of hot broth. Let cook for 5 minutes. Add rice and continue cooking adding broth in 1/4 cup increments until cooked (around 15-18 minutes total). If using frozen peas, add the peas and rice to the sautéed onion at the same time.
RED WINE RISOTTO WITH PEAS RECIPE | GIADA DE LAURENTIIS | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
RED WINE RISOTTO WITH PEAS | RECIPE CART
From getrecipecart.com
#WINE GURU ON TWITTER: "PEA AND ASPARAGUS RISOTTO: THIS PEA AND ...
From twitter.com
RED WINE RISOTTO WITH BEANS (PANISCIA) - AMERICA'S TEST KITCHEN
From americastestkitchen.com
PEA-AND-BACON RISOTTO RECIPE - JAMES TRACEY - FOOD & WINE
From foodandwine.com
RED WINE RISOTTO WITH PEAS : RECIPES : COOKING CHANNEL RECIPE
From cookingchanneltv.cel30.sni.foodnetwork.com
RED WINE RISOTTO WITH CHORIZO AND PEAS - BIGOVEN
From bigoven.com
RED WINE RISOTTO WITH PEAS RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #side-dishes #eggs-dairy #rice #easy #beginner-cook #potluck #dinner-party #holiday-event #cheese #dietary #one-dish-meal #low-sodium #gluten-free #low-calorie #inexpensive #egg-free #free-of-something #low-in-something #pasta-rice-and-grains #medium-grain-rice #to-go
You'll also love