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Simple red wine risotto topped with fresh thyme.

Red wine risotto

A no-cheese red wine risotto where wine is the main flavour. This rich and creamy risotto has the colour and flavour of bold red wine, for a risotto twist full of flavour.

Course Main Course, Side Dish
Cuisine Italian
Keyword red wine risotto, risotto recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3 people
Calories 549 kcal
Author Eva | Electric Blue Food

Ingredients

  • 300 g Carnaroli rice
  • 300 ml red wine
  • 1 red onion large, or 2 small
  • 1 L stock meat preferred
  • 1 tbsp olive oil
  • 1/2 tsp thyme dried
  • 20 g butter

Instructions

  1. Bring the stock to a boil, then keep it on a low heat throughout the recipe as you want to be adding it warm.

  2. Warm the olive oil in a Dutch oven or heavy duty pot. Peel and mince the red onion and add it to the pot. Sweat the red onion for 10 minutes on medium heat. If it starts to brown reduce the heat.

  3. When the onion is soft add the rice to the pan. Toast the rice stirring constantly for a couple of minutes.

  4. Add the wine and increase the heat to medium-high. Stir to distribute and keep cooking until the wine gets absorbed, the rice releases some of the starch and the whole mixture takes on a creamy texture.

  5. Lower the heat to medium-low and add the stock in batches, every time just enough to cover the rice. Depending on the size of your pot you may need to add 1 or 2 cups at a time. Stir from time to time to distribute the heat and check. When a stock addition has been absorbed, add the next. Proceed until you have added all the stock or the rice has cooked through (check the rice after 30 minutes).

  6. When the rice has cooked through, let the last addition of stock properly evaporate, always stirring to make sure it will not stick to the bottom of the pan. Remove from the heat and stir in the butter. Serve right away.

Recipe Notes

  • The quantities in this recipe yield 3 portions if having risotto as main course, 4-5 portions if having it as a side dish.
  • Use any red wine you would enjoy to drink, preferably a dry one with a medium body and a moderate acidity. Avoid sweet or barrel aged wines.
  • The nutritional information provided is an estimate from an online calculator and is only meat as a guideline.
Nutrition Facts
Red wine risotto
Amount Per Serving
Calories 549 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 14mg5%
Sodium 1386mg60%
Potassium 205mg6%
Carbohydrates 86g29%
Fiber 3g13%
Sugar 3g3%
Protein 7g14%
Vitamin A 885IU18%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.