Vegetarian Red Wine Risotto with Mushrooms

Red Wine Risotto with Mushroom Recipe

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 water 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

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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