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White Wine Risotto

Posted by on May 23, 2011

With the weather acting all crazy lately (90’s one day, 60’s the next, lots of rain, etc.), I have had some time on my hands.  Although I should have been spending it on cleaning, or other random household things, I devoted my domesticality to another form of household love…cooking.  If you see a lot of food blogs in the future, I blame the weather.

Anyhow, I was looking for an excuse to try to make something new.  I was getting sick of pasta–which is almost unimaginable–but wanted something warm and creamy, and comforting.  Paging through Giada’s Everyday Pasta book, I came across this Champagne Risotto recipe.  Although I had some bubbly Moscato on hand, I wanted it for drinking, not cooking, so I subbed in some semi-sweet Sauvignon Blanc instead.

While I’m sure Giada’s recipe is fabulous, I felt like my version (which included leftovers from the fridge) turned out pretty darn well.

White Wine Risotto
(Adapted from Giada’s Everyday Pasta)
3 cups chicken broth
2 tablespoons unsalted butter
1 shallot, or onion, finely chopped
3/4 cup Arborio or other medium-grain rice
3/4 cup semi-sweet white wine
1/4 cup Parmesan cheese
Cooked asparagus spears, cut into pieces
Cooked grilled chicken,  cut into chunks
Salt and pepper to taste

In a medium saucepan, bring the chicken broth to a boil.  Reduce heat and simmer the broth.

In another saucepan, melt 1 tablespoon of butter on medium-low heat.  Add the onion and cook until it is tender.  Add the rice, and stir to coat in the butter mixture.  Stir constantly until rice is toasted, about 3-5 minutes.  Add the wine, and simmer until it is almost completely evaporated. Add about half a cup of the broth, and stir until the broth is almost completely absorbed by the rice (about 3-5 mins).  Repeat this process until all of the broth has been absorbed by the rice.  Stir constantly.

Gently stir in asparagus and chicken, the remaining tablespoon of butter, Parmesan cheese, salt, and pepper.  Serve hot in bowls.

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