Your session has expired. You are no longer logged in.

Select Store

Delivery & Pick Up

Pick Up Only

Shop for Your


We already have a shopping cart assigned to your name in our database. Please select one of the following options.



 

Choose REPLACE if you would like to use your current shopping cart only. 



 

Choose MERGE if you would like to combine your current shopping cart with the cart from your previous session.  




 

Choose IGNORE if you wish to discard your current cart and use your previous shopping cart only.  


Easy Eats

Easy Eats
Meal Planning Made Easy.
Simple Recipes and Ideas that
Suit You and Your Family.
No image Easy Eat of the Week
Sheet Pan Chicken Fajitas
Easy Eats > Red-Wine Risotto
Red-Wine Risotto
Red-Wine Risotto Red-Wine Risotto
Rich, red-wine-infused risotto is served as a first course or side dish all over Northern Italy. The type of wine used varies according to region. In Piedmont, a local Barbera or Barbaresco is the wine of choice. Any dry red wine that?s good enough to drink can be used in its place.
SERVES: 8
PREP TIME: 50 Minutes
COOK TIME: 50 Minutes
Ingredients

4-1/2 cups reduced-sodium beef broth
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1-1/2 cups arborio rice
1/4 teaspoon salt
1-3/4 cups dry red wine
2 teaspoons tomato paste
1 cup finely shredded Parmigiano-Reggiano cheese, divided
McCormick Black Pepper, Ground, to taste

Directions
Step 1  Step 1:
Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
 
Step 2  Step 2:
Heat oil in a Dutch oven over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onion is very soft and translucent, about 2 minutes. Add rice and salt and stir to coat.
 
Step 3  Step 3:
Stir 1/2 cup of the hot broth and a generous splash of wine into the rice; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Add more broth, 1/2 cup at a time along with some wine, stirring after each addition until most of the liquid has been absorbed. After about 10 minutes, stir in tomato paste. Continue to cook, adding broth and wine and stirring after each addition until most of the liquid is absorbed; the risotto is done when you?ve used all the broth and wine and the rice is creamy and just tender, 20 to 30 minutes more.
 
Step 4  Step 4:
Remove the risotto from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.
 

Serving Suggestion:

Nutritional Analysis (per serving)


Courtesy of McCormick

Easy Eats
Key Ingredients
On Hand Ingredients

Shopping Cart
Order Total: $0.00

Order checkout cannot be completed at this time. Please contact Customer Relations at {customer-relations-toll-free-number} for assistance and reference code: global.

Menu

© Coborns Inc. DBA CobornsDelivers. All rights reserved.

Log In

Enter your user name.
Enter your password.


Forgot User Name / Password?