Red wine risotto with mushroom and pancetta

Red Wine Risotto with Mushroom & Pancetta Recipe

30 Minutes
Serves: 2

A delicious red wine risotto, with rice, red onion, mushrooms and pancetta sprinkled with parmesan and black pepper

Recipe Ingreds


  • black pepper (to taste)
  • 35 grams butter
  • 100 grams chestnut mushroom
  • 2 tbsp olive oil
  • 60 grams pancetta
  • 60 grams parmesan or pecorino cheese
  • 1 red onions
  • 100 ml Chianti red wine
  • 200 grams risotto rice
  • salt (to taste)
  • 0.5 stock cube veg
  • 500 ml water

Recipe with pictures Steps

Step 1

  • boil the water and add to the stock cube

Step 2

  • 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 for a minute or two

Step 3

  • wash the risotto rice
  • add the rice to the red onions
  • 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 4

  • while the risotto is cooking
  • heat the olive oil in the frying pan
  • dice the pancetta
  • add to the frying pan

Step 5

  • wash and slice the chestnut mushrooms
  • add the mushrooms to the frying pan with the pancetta
  • cook the mushrooms until coloured
  • set a side

Step 6

  • when the risotto is cooked

Step 7

  • return the mushroom and pancetta to the heat, heat through
  • add the mushrooms and pancetta to the risotto and stir

Step 8

  • finely grate the parmesan
  • save a little grated parmesan to sprinkle over the risotto. add the remaining parmesan 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 9

  • share the contents of the pan equally between the serving bowls
  • sprinkle the parmesan over the risotto and serve

Recipe Utensils

  • 1 chopping board
  • 1 frying pan
  • 1 grater
  • 1 jug
  • 1 large knife
  • 1 large pan
  • 1 sieve

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How to make red wine risotto

Traditionally the base of a risotto is short rice, onions, garlic, white wine, stock and parmesan In this risotto the white wine is replaced with red wine and the onions replaced with red onions. The risotto is mixed with fried chopped pancetta, and caramelised sliced mushrooms, and finished with slices of parmesan.

What makes our red wine, mushroom and pancetta risotto the best

Pancetta and mushrooms are a fantastic taste combination, but the star of this dish is the use of red wine and red onions 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 savoury flavours, this makes the perfect evening meal. Choose your favourite red wine to make the risotto extra special.

Risotto recipes 

Pea Asparagus and Crispy Ham Risotto

Leek & Butternut Squash Risotto with a Chorizo Crumb

Spinach and Mushroom Risotto with a Walnut Crumb

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