Name: Red-Wine Risotto
Cook time: 50 min
Total time: 50 min
Ingredients: 4.5 cups reduced-sodium beef broth; 2 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1.5 cups arborio, carnaroli or other Italian &#8220;risotto&#8221; rice; 0.25 teaspoon salt; 1.75 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

Red-Wine Risotto

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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.

By Marialisa Calta

Updated on June 8, 2018

Cook Time:

50 mins

Total Time:

50 mins

Servings:

Yield:

8 servings, about 3/4 cup each

Nutrition Profile:

Low-Calorie Gluten-Free Low Added Sugars

Jump to Nutrition Facts

Ingredients

4 ½ cups reduced-sodium beef broth
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 ½ cups arborio, carnaroli or other Italian “risotto” rice
¼ teaspoon salt
1 ¾ 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

Directions

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.
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.
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.
Remove the risotto from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.

Nutrition Facts (per serving)

253	Calories
6g	Fat
31g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size about 3/4 cup
Calories 253
% Daily Value *
Total Carbohydrate 31g	11%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 8g	15%
Total Fat 6g	8%
Saturated Fat 2g	11%
Cholesterol 10mg	3%
Vitamin A 109IU	2%
Vitamin C 2mg	2%
Folate 4mcg	1%
Sodium 493mg	21%
Calcium 134mg	10%
Iron 1mg	4%
Magnesium 13mg	3%
Potassium 171mg	4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.