Giada De Laurentiis Makes Red Wine Risotto with Peas

At the end of cooking, peas and parsley are added to this red wine risotto. Subscribe to Food Network: https://foodtv.com/2WXIIWZ Get the recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/red-wine-risotto-with-peas-recipe-1943940 Red Wine Risotto with Peas RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Easy Total: 50 min Prep: 10 min Cook: 40 min Yield: 4 servings Ingredients 3 1/2 cups canned low-salt chicken broth 3 tablespoons unsalted butter 1 cup finely chopped onion 2 garlic cloves, minced 1 cup arborio rice, or medium-grain white rice 1/2 cup dry red wine 1/3 cup frozen peas, defrosted, optional 1/4 cup chopped fresh Italian parsley leaves 1/2 cup grated Parmesan, plus additional for garnish Salt and freshly ground black pepper Directions Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat. Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed. Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve. Subscribe to our channel to fill up on the latest must-eat recipes, genius kitchen hacks and content from your favorite Food Network shows. Visit Food Network online: http://www.foodnetwork.com Like Food Network on Facebook: https://www.facebook.com/FoodNetwork Follow Food Network on Twitter: https://twitter.com/FoodNetwork Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/