Red Wine Risotto Recipe - Allrecipes.com
  • READY IN 40 mins

Red Wine Risotto

Recipe by  

"A rich twist on the classic risotto."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins
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Nutrition

  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 48.7 g
  • 16%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 380 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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