Ingredients55 m servings 373 cals
- Bring broth to a simmer in a saucepan over medium-high heat. Cover saucepan and keep broth warm over low heat.
- Melt butter in a heavy large saucepan over medium heat; cook and stir onion until softened, about 8 minutes. Add garlic to onion and cook until fragrant, about 30 seconds. Stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. Add wine to rice mixture and stir for 1 minute.
- Pour 3/4 cup hot broth into rice mixture; cook and stir constantly until absorbed, about 6 minutes. Add 3/4 cup more hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 3 minutes. Add the remaining 1/2 cup hot broth and mushrooms; cook and stir for 5 minutes.
- Stir Parmesan cheese, mozzarella cheese, parsley, salt, and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.
Per Serving: 373 calories; 13.2 g fat; 46.6 g carbohydrates; 11.8 g protein; 38 mg cholesterol; 258 mg sodium. Full nutrition
ReviewsRead all reviews 7
This rissoto is wonderful. The red wine makes this dish stand above other rissoto recipes. I used beef broth instead of chicken broth, and sautéed the mushrooms before adding. There was such a r...
I love red wine risotto! . . . and this is scrumptious! I usually end up adding a smidge more liquid whether it be the chicken broth, wine or even a little light cream. This recipe also tastes y...
This was quite possibly the best meal I’ve ever made!I added some grilled chicken and steamed asparagus. Just perfect!!!
First time ever making Risotto, the directions were easy to follow, and it turned out great! The wine really gave it a nice flavour. My guests loved it! I have added it to my favourite recipes!
it was delicious! i added peas and prawns amd asparagus to top it off. i found i had to let it sit covered for about 10-15 min after and stir here and there to get the right texture.
Very good and easy to make. I like using red wine instead of white which is called for in most risotto recipes. Only change I made was adding less chicken broth more often, so I was adding a med...