Red-Wine Risotto
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.
Source: EatingWell Magazine, September/October 2008
Gallery
Ingredients
Directions
Nutrition Facts
Serving Size:
about 3/4 cup Per Serving:
253 calories; protein 7.5g; carbohydrates 31g; dietary fiber 1g; sugars 1.7g; fat 6.3g; saturated fat 2.2g; cholesterol 10mg; vitamin a iu 108.9IU; vitamin c 1.5mg; folate 4mcg; calcium 134.1mg; iron 0.7mg; magnesium 12.9mg; potassium 171.2mg; sodium 493.4mg.
Exchanges:
1 starch, 1 fat