I had the best lobster and shrimp risotto the other evening at dinner, so I have been craving a really good bowl of homemade risotto. Since I don’t have lobster or shrimp on hand, I decided to create a risotto recipe using what I had in my fridge – asparagus (fresh), peas (frozen), garlic, onion, parsley, and cheese. I always keep wine on hand, and I had just about a cup of leftover red wine left . . . so this delicious red wine risotto recipe came to be.
Giada De Laurentis has the best red wine risotto recipe with peas, and this is a variation of her recipe with a few changes to suit my tastes. I use a ton of garlic, because I absolutely love garlic and I think it enhances the flavor of almost everything.
Absolutely delicious and super easy to cook and prepare.
Believe it or not, but risotto is actually pretty simple to make and prepare, but it is not something that you can walk away from. You have to constantly be at the stove, stirring and adding more chicken broth. It is a slow process, but it is definitely worth it. Don’t let the risotto dry out!