Rosemary Red Wine Risotto
Heart-healthy red wine, fiber-rich Arborio rice, and a hint of rosemary combine for a delicious main course. <br />
Ingredients½ cup red wine
32 ounces organic vegetable broth
1 fresh sprig of rosemary
2 tablespoons organic olive oil
½ white onion, finely diced
1 garlic clove, minced
1 tablespoon of Herbes de Provence
1 cup Arborio rice
Salt and cracked black pepper to season
½ cup of grated Pecorino or Parmesan cheese
½ cup of Italian parsley leaves
Nutrition FactsPer serving: 338 calories, 11 g fat, (3 g saturated), 50 g carbohydrates, 10 g protein, 3 g fiber, 442 mg sodium (19% Daily Value).
For more heart-healthy recipes see the February 2009 issue of Natural Health.
Read more Healthy Recipes.
Directions1. In a medium saucepan bring the wine, broth, and rosemary to a boil then lower to a simmer.
2. In a large sauté pan over medium heat, add the oil, onions, garlic, and Herbes de Provence. Saute the mixture until the onions are translucent, about 4 minutes. Add the rice and stir continuously until the kernels are coated with the oil and slightly translucent, about 2 to 3 minutes.
3. Add 2 ladles of the hot wine mixture to the rice and stir until the liquid is incorporated. Continue to add the wine mixture until the risotto is cooked through, about 25 minutes. Season with salt and black pepper. Stir half the cheese into the risotto. Divide among 4 bowls and sprinkle with the remaining cheese and parsley leaves.