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Risotto at red wine

approx. 45 min. / 4 persons as side dish


350 gr Risotto rice

350 ml red wine

350 ml water

200 ml pear nectar

1 small onion

2 bouillon cubes

50 gr Parmesan

parsley, pepper

butter or olive oil


Fry the grated onions in butter or oil, add the rice, the wine, water, nectar, bouillon cubes, parsley and pepper.

Cook it on low flame for approx. 30-40 minutes, stir it in-between. If necessary add some more liquid.

As soon as the rice is done, add the parmesan, – close the pot and leave it for at least 10 minutes.

Goes very well with meat or fish.

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