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!
Red Wine Risotto with Asparagus and Peas
- 3 1/2 cups chicken broth
- 2 tablespoons unsalted butter
- 1 medium onion chopped
- 1 whole head of garlic minced
- 1 tablespoon garlic powder
- 1 cup arborio rice
- 1/2 cup dry red wine
- 1/2 cup frozen peas defrosted
- 1/2 lb asparagus
- 1/4 cup fresh parsley chopped
- 1/2 cup grated Parmesan
- Salt and freshly ground black pepper to taste
- Heat chicken broth over medium-high heat. Keep warm on low heat. (Heat setting 1 or 2 on traditional stovetop).
- Chop the onion and garlic. Melt butter in a large sauce pan over medium heat. Add the onion and garlic and saute until they are fragrant and slightly yellowing. (Don’t let them burn).
- Stir in the rice and cook for 1-2 minutes. Add the garlic powder and stir.
- Add the red wine and stir until the wine is absorbed. This will take about 1-2 minutes.
- Next, add 1 ladleful of the hot chicken broth. (You want to add the chicken broth a little at a time.) Simmer the risotto over medium-low heat until the broth is absorbed, stirring often to prevent the rice from drying out on the bottom.
- Repeat, adding a little more chicken broth (one or two ladles at a time) as it is absorbed by the rice. You want the rice moist, so remember to stir often and do not allow the broth to be completely absorbed.
- Meanwhile, wash and cut the asparagus diagonally into 1/2-inch pieces. Throw away the woody end (the hard, almost inedible tough ends of the asparagus).
- Blanch the cut asparagus pieces (except for the head) in boiling salted water. Throw in the head of the asparagus in at the last minute, as this is the fastest to cook. Blanch for 2-3 minutes until al dente.
- Drain and cool immediately in cold water.
- When the risotto has been cooking for about 20 minutes, add the asparagus and defrosted peas. Continue to stir and add chicken broth until all chicken broth is gone.
- Taste to see how tender the risotto is. After 20-25 minutes, the risotto should be ready. Stir in chopped parsley and grated Parmesan cheese.
- Add salt (if desired) and freshly ground black pepper.
- Spoon your delicious risotto into a bowl. Sprinkle more cheese and extra fresh chopped parsley, if desired. Serve and enjoy!