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Red-Wine Risotto

:  September/October 2008

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Rich, red-wine-infused risotto is served as a first course or side dish all over Northern Italy. The type of wine used varies according to region. In Piedmont, a local Barbera or Barbaresco is the wine of choice. Any dry red wine that's good enough to drink can be used in its place.


Red-Wine Risotto Recipe

Makes: 8 servings, about 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 4 1/2 cups reduced-sodium beef broth
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups arborio, carnaroli or other Italian “risotto” rice
  • 1/4 teaspoon salt
  • 1 3/4 cups dry red wine, such as Barbera, Barbaresco or Pinot Noir
  • 2 teaspoons tomato paste
  • 1 cup finely shredded Parmigiano-Reggiano cheese, divided
  • Freshly ground pepper, to taste

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Preparation

  1. Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
  2. Heat oil in a Dutch oven over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onion is very soft and translucent, about 2 minutes. Add rice and salt and stir to coat.
  3. Stir 1/2 cup of the hot broth and a generous splash of wine into the rice; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Add more broth, 1/2 cup at a time along with some wine, stirring after each addition until most of the liquid has been absorbed. After about 10 minutes, stir in tomato paste. Continue to cook, adding broth and wine and stirring after each addition until most of the liquid is absorbed; the risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 20 to 30 minutes more.
  4. Remove the risotto from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.

Nutrition

Per serving: 194 calories; 6 g fat ( 2 g sat , 4 g mono ); 5 mg cholesterol; 18 g carbohydrates; 7 g protein; 1 g fiber; 237 mg sodium; 215 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 fat


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Recipe Categories

Ethnic/Regional
Italian
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Moderate
Total Time
1 hour or less
Servings
8 or more
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Holiday
Christmas
New Year's Eve
Style/Theme
Entertaining, casual
Entertaining, formal
Type of Dish
Main dish, Other
Publication
September/October 2008
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