Wild Rice and Red Wine Risotto

I can’t seem to get enough of Gregarious Greens’ delicious risottos! So I decided to try my hand at an improvised version. And, as I’ve mentioned before I always seem to have a little red wine in the house, so I thought I’d make one with red rather than white. It turned out so good. Enjoy!

For the rice feel free to use the traditional risotto rice, arborio if you wish, but I wanted to try something different so I used a country wild rice mix that has a blend of brown and wild rice. Cooking times and the amount of broth may vary depending on the rice you use but follow the same basic steps and just test it until it’s done.

Risotto

  • 3 cups        broth (homemade veg broth)
  • 3 tbsp         olive oil margarine
  • 3                  cloves of garlic, minced
  • 1                   medium yellow onion, chopped
  • 1 cup           wild rice mix
  • 1/2 cup       red wine (I had a med-full bodied blend)
  • 1/2 cup       organic canned peas
  • 2-3 tbsp      fresh rosemary, finely chopped
  • 1/4 cup       freshly grated parmesan cheese (save some for garnish!)
  • 1/4 cup       crumbled feta cheese
  • pinch          freshly ground black pepper to taste

Use a deep fry pan with a lid for this, a saucepan will also work if you don’t have one. I had started simmering some vegetable broth about an hour before and had it warming and ready to use on the side.

  1. Melt the margarine over medium heat.
  2. Add the onion and saute until the onion becomes clear. (about 8 min)
  3. Add the garlic, stir and saute for about another minute.
  4. Now toss in the rice, stir and let it toast for about 5 min.
  5. Pour in the wine and cook until it is absorbed. (about 2 min)
  6. Now we begin adding the Broth a little at a time, so pour in 3/4 cup and let simmer until it is absorbed. (stir occasionally, about 8 min)
  7. Repeat step 6 (about 12 min)
  8. Add the rest of the broth and simmer for 10-15 min covered.
  9. Remove the lid and test the rice, continue to add more broth or simmer more if necessary.
  10. Over medium heat, add the peas, rosemary, cheese, and pepper and stir until heated through.
  11. Serve, sprinkle with some Parmesan for garnish, and…Voila! Risotto!

I served mine with blackened carrots and roasted asparagus! ~ To prep this while you make your risotto: Chop a few carrots on a bias, place in a backing dish at about 350F with a bit of olive oil, salt and pepper, toss occasionally. They are done when they reach your desired blackness. You can add the asparagus about 10 min before the carrots will be done.

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