OK. Ever since I tried making risotto for the first time last year, I have become obsessed. We eat it at least once a week! There are just so many great options to cooking risotto and it can be a great vegetarian meal. We’ve been cutting back pretty drastically on meats since trying to go the organic/grass-fed/free-range route, since — you may not have noticed — that makes meat incredibly expensive. So, basically we’re loving our risottos. Now, because I am much more of a red wine kinda gal, often I have found myself subbing out the wine in regular risottos simply because I either didn’t have a bottle of white on hand or wasn’t in the mood to open one. Because of this little dilemma, I went looking on the great interwebs to see if anyone used red wines to make their risottos. And apparently plenty of people do! With this information in hand, I devised my own version of a red wine risotto that pretty much follows the classic risotto recipe I’ve been using. It’s absolutely delicious and best of all, I can enjoy it with a great bottle of red!
To begin, you’ll need:
- about 6 c. vegetable broth
- 2 T. butter
- 1/4 c. olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 2 T. chopped fresh parsley
- 2 c. medium-grain or Arborio rice
- 1 c. red wine (I use whatever I have on hand– merlot, pinot noir, cabernet…)
- 1 (6 oz) package of baby spinach leaves
- 1 c. shredded Parmesan cheese
- salt and black pepper to taste
- parsley and cheese to finish
Start by heating the 6 cups of broth in a medium saucepan over medium heat. You can reduce it to low if it starts to boil. While that heats, in my (superawesome) Lodge dutch oven, I melt the butter and olive oil over medium heat. Once the butter has melted, add in the onion, garlic, and parsley and cook until the onion is tender. Stir in the rice and cook until the ends of the grains begin to look translucent. Next, add the wine and stir until absorbed. Begin to add the hot broth about 1/2 c. at a time. Stir frequently making sure the liquid is absorbed before adding the next bit. Continue until all of the vegetable broth has been added — this should take about 20-25 minutes. The mixture should be nice and creamy! Add in the spinach, salt, and pepper. Stir until the spinach is incorporated and wilted. Add the cheese and stir. Now you’re ready to plate. I always like to finish with a little fresh Parmesan and a few fresh chopped leaves of parsley. Pair the risotto with a nice big salad or your favorite vegetable and you’re golden. This recipe makes enough for about six servings (in my household anyway!) Enjoy!
*This recipe is based on the original risotto recipe from Betty Crocker’s Easy Everyday Vegetarian.
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