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Red Wine Risotto

Rated as 5 out of 5 Stars

"A rich twist on the classic risotto."
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40 m servings 408
Original recipe yields 4 servings


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  1. Heat olive oil in a Dutch oven or heavy pot over medium heat; cook prosciutto until edges begin to curl and fat is rendered, 2 to 3 minutes. Add shallot and cook until fragrant, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and cook for 30 seconds.
  2. Cook and stir rice into prosciutto mixture, stirring continually, until rice is translucent around edges, 1 to 2 minutes. Pour red wine into rice mixture; cook, stirring every 30 seconds, until wine is absorbed, about 5 minutes. Stir 1 cup broth into rice mixture, cooking and stirring until broth is almost completely absorbed, 3 to 5 minutes. Continue adding 1 cup broth at a time, stirring constantly, until rice is tender, 15 to 20 minutes.
  3. Mix arugula, Parmesan cheese, thyme, and black pepper into rice mixture; cook and stir until cheese is melted, 2 to 3 minutes.

Nutrition Facts

Per Serving: 408 calories; 12.9 48.7 11.8 15 380 Full nutrition

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Delicious! I added an extra 1/3 cup gruyere cheese to the recipe. I also made a second batch with shredded beef instead of prosciutto and cooked it for 8 min in a pressure cooker. Again, it w...

Delicious! Add a bit of balsamic vinegar on top at the end. Thank you for sharing the recipe.