Vegetarian Red Wine Risotto with Mushrooms

Red Wine Risotto with Mushroom Recipe

Name: Red Wine Risotto with Mushroom
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Cuisine: italian
Ingredients: black pepper (to taste); 20 grams butter; 100 grams chestnut mushroom; 100 ml Chianti red wine; 2 tbsp olive oil; 60 grams parmesan or pecorino cheese; 35 grams pitted black olives; 1 whole red onions; 120 grams risotto rice; salt (to taste); 0.5 cube stock cube veg; 500 ml water

30 Minutes

Serves: 2

A delicious Italian red wine risotto, with rice, red onion and mushrooms sprinkled with parmesan or pecorino and black pepper

Recipe Ingreds

Risotto

black pepper (to taste)
20 grams butter
100 grams chestnut mushroom
2 tbsp olive oil
40 grams parmesan or pecorino cheese
1 whole red onions
100 ml Chianti red wine
120 grams risotto rice
salt (to taste)
0.5 cube stock cube veg
500 ml water

topping

20 grams parmesan or pecorino cheese
35 grams pitted black olives

Recipe with pictures Steps

Step 1

boil the water and add to the stock cube
peel and finely chop the red onion
Add the onions to a pan with a 1/4 of the butter and a spot of olive oil
cook the onions till soft

Step 2

wash the risotto rice
add the rice to the frying pan
cook until the rice starts to look transparent
add the red wine, cook till wine has evaporated
add the stock to the onions and rice mixture a ladle at a time allowing the stock to be absorbed by the rice , continue adding ladle after ladle until all the stock is used up.
when the liquid is fully incorporated the rice should be cooked, it should be soft on the outside with a slight bite in the middle

Step 3

while the risotto is cooking
heat the olive oil in the frying pan
add the mushrooms to the frying pan
cook the mushrooms until coloured
set a side

Step 4

when the risotto is cooked
return the mushroom to the heat, and heat through
add the mushrooms to the risotto and stir

Step 5

finely grate the parmesan
add the parmesan and the remaining butter to the rice
taste and season with salt and pepper if necessary
Stir and then place a lid on the pan
leave for five minutes

Step 6

slice the olives
using a potato peeler make shavings of parmesan

Step 7

share the contents of the pan equally between the serving bowls
sprinkle the olives on top
Sprinkle with parmesan shavings and serve

Recipe Utensils

2 chopping board
1 frying pan
1 grater
1 jug
2 large knife
1 large pan
1 potato peeler
1 sieve

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How to make red wine risotto

Traditionally the base of a risotto is rice, onions, garlic, white wine, stock and parmesan In this risotto the onions are replaced with red onions and the white wine is replaced with red wine. The risotto is mixed with caramelised sliced mushrooms, and finished with slices of parmesan. If you want to make this risotto for vegetarians then replace the parmesan with vegetarian pecorino.

What makes our red wine and mushroom risotto the best

Mushroom and rice are a fantastic taste combination, but the star of this dish is the use of red onions and red wine for the risotto.

Make red wine mushroom risotto for dinner tonight

This risotto is a perfect late autumn or winter risotto, packed full of warm earthy flavours, this makes the perfect quick evening meal. Choose your favourite red wine to make the risotto extra special.

Veggie Risotto recipes

Spinach and Mushroom Risotto with a Walnut Crumb

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35 Minutes