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Risotto at red wine

approx. 45 min. / 4 persons as side dish

Ingredients:

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

Preparation:

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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