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 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
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
More about "red wine risotto with peas recipes"
RED WINE RISOTTO WITH PEAS : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Category AppetizerTotal Time 50 mins
RED WINE RISOTTO WITH PREMIO SAUSAGE & PEAS
From premiofoods.com
RISOTTO WITH RED WINE - THERESCIPES.INFO - THERECIPES
From therecipes.info
RISOTTO WITH PARMESAN & PEAS - CHEF MICHAEL SMITH
From chefmichaelsmith.com
RED WINE RISOTTO WITH PEAS | RECIPE | RISOTTO, PEA RECIPES, FOOD ...
From pinterest.com
RECIPE FOR FISH RISOTTO BEST RECIPES
From findrecipes.info
RECIPE: RED WINE RISOTTO WITH ENGLISH PEAS – THE CELIATHLETE
From theceliathlete.com
BASIC RISOTTO WITH PEAS – MESS IN THE KITCHEN
From messinthekitchen.com
RED WINE RISOTTO WITH PEAS - BIG FLAVORS FROM A TINY KITCHEN
From bigflavorstinykitchen.com
RED WINE RISOTTO WITH MUSHROOMS AND PEAS - MY FAIR HOSTESS
From rachelkor.com
RED WINE RISOTTO WITH CHORIZO AND PEAS - BIGOVEN
From bigoven.com
RISOTTO WITH WINE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SEAFOOD RISOTTO WITH RED WINE RECIPE - FOOD NEWS
From foodnewsnews.com
RISOTTO WITH RED WINE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY PRAWN RISOTTO WITH PEAS - SIMPLY DELICIOUS
From simply-delicious-food.com
RED WINE RISOTTO WITH PEAS - FOOD NETWORK
From foodnetwork.co.uk
RED WINE RISOTTO WITH PEAS – RECIPES NETWORK
From recipenet.org
RISOTTO WITH WHITE WINE, PEAS AND PARMESAN - MY FAVOURITE PASTIME
From myfavouritepastime.com
DISHING UP DELIGHTS: RED WINE RISOTTO WITH PEAS - BLOGGER
From dishingupdelights.blogspot.com
RED WINE RISOTTO WITH PEAS | RECIPE CART
From getrecipecart.com
RECIPE(TRIED): RED WINE RISOTTO WITH PEAS (WITH MAKE AHEAD …
From recipelink.com
PEA AND RED WINE RISOTTO | VISIT A WINERY
From domvino.fr
RECIPE(TRIED): RED WINE RISOTTO WITH PEAS (WITH MAKE AHEAD …
From recipelink.com
RED WINE RISOTTO WITH PEAS | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
PEA RISOTTO | RICARDO
From ricardocuisine.com
RED PEPPER RISOTTO JAMIE OLIVER BEST RECIPES
From findrecipes.info
RED WINE RISOTTO WITH PEAS RECIPE - MASTERCOOK
From mastercook.com
SMOKED HADDOCK RISOTTO WITH PEAS BEST RECIPES
From findrecipes.info
RISOTTO WITH PEAS: A CLASSIC, AUTHENTIC FIRST COURSE RECIPE - LA …
From lacucinaitaliana.com
RED WINE RISOTTO WITH PEAS | RECIPE | RISOTTO, PEA RECIPES, GIADA RECIPES
From pinterest.com.au
RED WINE RISOTTO WITH PEAS - MEDITERRANEAN RECIPES
From fooddiez.com
THE BEST WINE WITH RISOTTO PAIRINGS - VINO DEL VIDA
From vinodelvida.com
RISOTTO WITH SAUSAGE, RED WINE AND PEAS RECIPE : SBS FOOD
From sbs.com.au
ITALIAN RISOTTO WITH ROASTED RED PEPPERS & PEAS RECIPE
From myrecipes.com
RISOTTO RED WINE PEAS | VISIT A WINERY
From visitawinery.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#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