Mushroom And Red Wine Risotto Recipe

Indulge in a rich and creamy mushroom risotto without the endless stirring! This easy recipe is perfect for busy weeknights. Sweet peas add a delightful touch, or try it with fresh broad beans for a sophisticated twist. The robust red wine adds depth of flavor that white wine simply can't match. Get ready for a comforting and delicious meal in under an hour!

Prep Time 15 mins
Cook Time 50 mins
Calories 864.7 kcal
Protein 45g
Rating 4.0 (1 Reviews)
Mushroom And Red Wine Risotto 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mushroom And Red Wine Risotto

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How to Make Mushroom And Red Wine Risotto

  1. Remove rind from 4 slices bacon and finely chop.
  2. Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add bacon and cook until lightly browned, about 3-5 minutes. Remove bacon and set aside.
  3. Add remaining 1 tablespoon olive oil to the pan. Add 1 medium onion, chopped, and sauté for 2-3 minutes until softened.
  4. Add 1 ½ cups Arborio rice and cook, stirring constantly, for 5 minutes until translucent.
  5. Add 8 oz cremini mushrooms, sliced, and sauté for 5-7 minutes until softened, stirring occasionally.
  6. Stir in 1 (14.5 ounce) can diced tomatoes, undrained, ½ cup frozen peas (or ½ cup shelled fresh broad beans), 2 cups hot vegetable or chicken stock, ½ cup dry red wine, and the cooked bacon. Season generously with salt and pepper.
  7. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the rice is tender and creamy, stirring occasionally.
  8. Remove from heat and stir in ½ cup grated Parmesan cheese (optional). Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

69g

Fat

54g

Carbs

30g

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