Red Wine Risotto with Spring Vegetables

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Our flooring is done, our house is back to normal and with risotto on the stove we are officially settled in.  Risotto requires a serious commitment to stirring but zero commitment to ingredients.  If you’d rather use arugula instead of spinach, go for it.  Shallot instead of onion? Fine.  You can use white wine or champagne instead of red wine; just make it something you want to drink (I would feel guilty if you opened a whole bottle just to use a few glugs for this risotto).

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It feels a little sneaky adding mascarpone at the end (the risotto is definitely creamy enough as is) but I strongly encourage you to include this step.  However, I know it’s annoying to buy a whole tub of mascarpone for a few tablespoons so feel free to substitute a little pat of butter at the end for that extra creamy kick.  You could also omit the mascarpone altogether and the result will still be delicious.

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The only rule is to stir stir stir.  You can take this stirring time to reflect on the joy of a house sans construction.  Or to send out spring vibes to this very chilly April we are having.  Or to get super excited about the creamy, decadent risotto you are about to eat.

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You’ll need (for two):

  • 4 cups vegetable broth
  • 0.25 cup mascarpone*
  • 3 garlic cloves, minced
  • 1 cup Arborio rice
  • One small yellow onion, chopped (about a cups worth)
  • 1/3 cup frozen peas, defrosted
  • 1 cup baby spinach, packed
  • 0.25 cup chopped parsley, plus more for garnish
  • 0.5 cup grated parmesan
  • 0.5 cup red wine
  • Salt/pep

*optional, or substitute with 1 tablespoon of butter

To Make:

  1. Warm broth in a saucepan over medium heat.
  2. Melt butter in large sauté pan over medium heat.  Add onion and sauté about 8 minutes.  Add garlic and stir for 30 seconds (until fragrant).  Add rice and cook for a few minutes until the rice is toasted.
  3. Add the wine and stir until it is almost absorbed, about 1 minute. Add 0.75 cup of broth, reduce heat to medium-low and stir until the liquid is absorbed (stirring frequently).  Add broth by the half cup every five minutes or so.  Let this process go on for about 20 minutes.
  4. When you think the rice is getting close to done (only 5 minutes or so left of cooking) start adding the spinach by the handful and stirring in to wilt.  Keep this going until the rice is just tender and the mixture is creamy.  Stir in the mascarpone. Remove from heat.
  5.  Stir in the peas and parsley.  Stir in the parmesan, a little at time, saving some for garnish.  Taste as you add to make sure the risotto is not getting too salty from the cheese.
  6. Season with salt/pep (I didn’t need any salt) and garnish with remaining parsley and cheese.

 Inspired by FoodNetwork

 

 

4 thoughts on “Red Wine Risotto with Spring Vegetables

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