For anyone who happens to love risotto, have I got a treat for you!
I recently created this red wine risotto with mushrooms and peas in search of the perfect fall recipe. The rice and red wine gave this dish a delicious warm and comforting flavor. But, you know me, I not only wanted this dish to taste like fall, I wanted it to look like fall as well…
As some of you might remember, a few months ago I made my Roasted Beet Pearl Couscous (recipe HERE), using beets to give the dish a pomegranate color (perfect for Rosh Hashanah). Well, to achieve the look I wanted for this recipe, I decided to “color” the rice, this time, with red wine. Between the texture, taste AND color, this recipe is a new fall favorite in my home.
No frills, no extra veggies — just a creamy, delicious red wine risotto with a generous helping of sautéed mushrooms and peas. Absolutely divine.
- 3 cups chicken broth
- 3 tablespoons margarine
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio Rice
- 1 ¼ cups dry red wine
- 8 oz baby bella mushrooms, sliced
- 1 cup frozen peas
- Kosher salt to taste
- Black pepper to taste
- In a small pot over medium-high heat, bring the broth to a simmer. Cover the broth and keep it warm over very low flame.
- Melt the margarine in a large saucepan over medium heat. Add the onion and saute' until translucent, about 10 minutes. Stir in the garlic and saute' for one more minute, until it becomes fragrant. Stir in the rice and cook for about 2 minutes until the rice is slightly toasted, stirring constantly.
- These next steps (adding liquid and stirring until absorbed) are what give the risotto its creaminess: Do not add more liquid until the previous amount has been absorbed.
- Add half of the wine and stir until it is absorbed, about 3 minutes. Turn the flame down to medium-low heat and add 1 cup of the hot broth, stirring often, until the liquid is absorbed, about 5 minutes. Once the broth is absorbed, add the rest of the wine in. Stir until absorbed. Repeat with the broth, adding 1 cup two more times, stirring often, about 10 minutes longer.
- Stir in the mushrooms and peas. Season with salt and pepper to taste.
- You can make this risotto 4 hours ahead:
- Only add two cups of broth, and save the third cup for later. 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.
- To continue, turn on the flame to medium-low to heat the rice. Add the remaining cup of broth, and stir until absorbed, about 5 minutes. Add the mushrooms and peas. Season with salt and pepper to taste.
*You can make this risotto 4 hours ahead. See number 6.