Red Wine Risotto with Peas

Indulge in the luxurious flavors of Red Wine Risotto with Peas—a stunning dish that’s as delicious as it is visually striking. This creamy risotto combines the nutty richness of arborio rice with the bold depth of dry red wine, creating a show-stopping, ruby-hued base. Bright green peas add a pop of color and sweetness, while Parmesan cheese and a touch of butter create the ultimate velvety texture. Infused with aromatic garlic and fresh parsley, this dish is perfect as a main course or an elegant side. Whether you’re hosting a dinner party or simply elevating weeknight dining, this red wine risotto is sure to impress.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1.5 cups arborio rice
• 1 cup dry red wine
• 4 cups chicken or vegetable stock, warmed
• 1 cup frozen peas, thawed
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat the olive oil and 1 tablespoon of butter in a large skillet or saucepan over medium heat.

Step 2

Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 3

Add the arborio rice to the pan and stir well to coat the grains in the oil and butter. Toast the rice for about 2 minutes, stirring frequently.

Step 4

Pour in the red wine and cook, stirring continuously, until the wine is mostly absorbed by the rice, about 2-3 minutes.

Step 5

Begin adding the warmed stock, one ladleful (about 1/2 cup) at a time, stirring constantly. Allow the rice to absorb the liquid before adding the next ladleful. Continue this process until the rice is creamy and cooked to al dente, about 20-25 minutes. You may not need all of the stock.

Step 6

Stir in the thawed peas and cook for 2-3 minutes until heated through.

Step 7

Remove the pan from heat and stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, and chopped parsley. Season with salt and black pepper to taste.

Step 8

Serve the risotto immediately, garnished with additional Parmesan and parsley if desired.

Nutrition Facts

Serving size	1924.5 grams (1924.5g)

Amount per serving	% Daily Value*
Calories	1486

Total Fat 67.90g	87%
Saturated Fat 27.20g	136%
Polyunsaturated Fat 2.70g
Cholesterol 102mg	34%
Sodium 6519mg	283%
Total Carbohydrate 138.40g	50%
Dietary Fiber 15.40g	55%
Total Sugars 20.10g
Protein 42.50g	85%

Vitamin D 0IU	0%
Calcium 626mg	48%
Iron 6mg	36%
Potassium 1378mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 12.7%

Carbs: 41.5%