You have a cup of leftover red wine, too little to make a toast, but just perfect to make a fantastic red wine risotto. Although you could make this fabulous dish without any other ingredients than a regular risotto would call for, we decided to add a touch of charm with stovetop caramelized plums and beets to make it surreal!
Serve it as a first course, as Italians would do, or make it the centerpiece of any memorable year-end holiday or add it to your vegan Valentine's dinner repertoire. If you make it the main course, you can start a fabulous meal with a fall-inspired kale salad with maple syrup and balsamic vinaigrette.
We also used the same risotto techniques for our winter risotto and roasted pumpkin risotto on this site. You can use the same steps repeatedly, simply changing your choice of vegetables to make a bowl of creamy risotto rice all the time.
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💜 Why you will love it
- Rich Wine Flavor: The red wine imparts a deep, robust taste.
- Unique Beet Twist: Caramelized beets add a sweet, earthy touch.
- Elegant Presentation: Visually stunning with a vibrant color.
- Comforting & Creamy: Perfectly creamy texture for comfort food.
- Versatile Pairing: Pairs well with various sides and wines.
🧾 Ingredients
Make this wine risotto with just a handful of staple ingredients.
- Red wine - the best wines for this risotto are young and not aged in the woods. Tempranillo and Garnacha are excellent choices.
- Risotto rice - use arborio rice, or if you can access carnarolli rice, go for it! This is the rice Italians use to make the creamier risotto.
- Onion - this recipe calls for the red onion to match the red theme of this dish, but also because red onions have a sweeter flavor that helps to balance out red wine's tannins. Also, we decided to cut it into fine slices (Jullien) instead of risotto's classic fine-diced cut. Why? Caramelized onions' texture, which we really wanted to integrate into this creamy Italian rice, is better appreciated with this particular cut.
- Vegan butter - we like using Earth Balance or making our own vegan butter.
- Nutritional yeast is the regular parmesan cheese replacement in most vegan risottos.
- Vegetable broth - instead of the regular chicken broth, we always pick an organic vegetable broth that may come in cubes for you to dilute, as per packaging directions, buy liquid vegetable stock, or make your own with vegetable leftovers.
- Garlic - together with onions, they add the flavor kick necessary to bring all the rest of the dish together.
- Parsley and lemon zest- adding an herb to all risotto recipes is a good idea. The usual ones are rosemary and fresh thyme, but we picked the delicious gremolata which we discovered while living in Italy.
We nailed it as the perfect seasoning pairing for this dish because we wanted to add some fresh, lemony, and wintery notes.
Optional:
- Beets - Getting the right color for a red risotto is pretty challenging. To sort it out, we used red beets. They have just the right color and sweetness, and if you buy them already peeled and packed in the supermarket, you can use all the red juice from them to give your risotto a more intense color.
- Plums - we wanted to add a citric note in addition to the lemon one, and plums have a sweet and sour taste that is very common to find in red wine, so we added plum to this risotto as an optional to intensify the sweet and sour red wine’s natural notes. We cut half of the plum to braise it with the beets and use the other half to serve it fresh as a garnishing option.
Both fresh and braised plums add their touch to the final dish.
See the recipe card for quantities.
Substitutions
- Nutritional yeast - use vegan parmesan cheese or a tablespoon of marmite.
- Use any red onion, like yellow, white, or spring. Leeks are also great for risotto.
- Beets - use two tablespoons of tomato paste to get some of the sweetness and color that beets contribute to the dish.
- Parsley - use fresh or dried thyme or Rosemary.
- Vegan butter - use olive oil, grapeseed, coconut, or avocado oil instead.
🍽 Equipment
- Medium saucepan or large skillet
- Ladle
🔪 Instructions
This wine risotto involves very simple steps.
Step 1: Cut the red onions into tiny slices. Slice plum, chop parsley and onion, and zest lemon.
Step 2: Braise the beets and plums in a saucepan with vegan butter, turning them halfway. Remove from heat and reserve.
Step 3: Stir-fry the onions on medium heat with vegan butter in the same saucepan.
Step 4: Add a tablespoon of brown sugar optionally. This way, they will be perfectly caramelized.
Step 5: Add risotto rice directly to the cooked onions.
Step 6: Stir to coat thoroughly until the rice starts toasting, and add red wine.
💡 When to add wine to risotto? The moment to stir in the red wine is when either the rice starts looking brownish or the onions are about to start burning.
Step 7: Add the chopped parsley or gremolata if you used the Italian green sauce, and add vegetable broth, ⅓ cup at a time, until the rice is fully absorbed.
Step 8: Sprinkle half of the nutritional yeast or vegan parmesan cheese.
Step 9: Stir in the braised beets, plums, and more vegetable broth as needed.
Step 10: Stir frequently, letting the rice absorb the liquid before adding more.
Step 11: Keep stirring constantly while the risotto simmers, adding hot broth until the rice is al dente and creamy.
Step 12: Add Lemon zest on top.
Hint: you don't need to use all the broth. Just enough so you don't run out of liquid before the rice is creamy enough.
💡 Expert Tips
Choice of Wine: Opt for a young, dry red wine not aged in wood, like Tempranillo or Garnacha. The wine's flavor significantly influences the risotto, so choose one that's enjoyable to drink.
Consistent Stirring: Risotto requires constant attention. Stir it regularly to prevent sticking and to help release the starches from the rice, contributing to the creamy texture. This is especially important when adding wine and broth.
Balancing Flavors: Adding caramelized plums and beets adds a unique twist to this dish. Ensure the beets and plums are caramelized just right – not too soft, retaining a bit of texture to contrast the creamy rice.
Broth Management: Always use hot vegetable broth and add it gradually. This method ensures the rice cooks evenly and absorbs flavors thoroughly. Remember, the amount of broth needed might vary slightly, so focus on the rice's texture.
Final Adjustments: Once the rice is al dente, turn down the heat for the final adjustments. Adding vegan butter or a drizzle of olive oil last minute can enhance the creaminess. Adjust seasoning with salt, pepper, or vegan parmesan to taste.
After enjoying this risotto, enhance your culinary repertoire by checking out our detailed guide on making risotto – it's a treasure trove of chef-level insights!
📖 Variations
Peas - make this red wine risotto with peas by simply adding a cup of frozen peas five minutes before turning off the heat. Peas barely need any cooking, so it is better to add them to dishes when they are almost ready just to defrost and keep their beautiful bright green color.
Mushrooms - you can substitute the beets and plums with mushrooms. To make a red wine risotto with mushrooms, pan-sear them before making the risotto, as we do in our creamy vegan mushroom risotto, so the mushrooms keep their golden color and don't look soggy.
🥢 How to serve
Appetizer - serve risotto as a first course. This is what Italians do; they have a small portion of risotto before the main dish, which usually consists of a protein centerpiece and contorno (side dish), which can be a salad.
Side dish - Risotto can also make a delicious side dish when you make a banquet; just be sure to serve it warm.
Main course - when serving risotto as the main course, calculate at least 100 grams (3.5 oz) of rice per person.
❓ FAQ
Yes, you can use red wine in risotto. It's a popular addition and gives the dish a nice depth of flavor.
Some people prefer to use white wine in risotto, but red wine is definitely a valid option. Just be sure to choose a good quality red wine that you would enjoy drinking on its own. That way, you'll know it will also taste good in the risotto.
Yes, the beets and plums add a unique twist, but you can omit them for a more traditional red wine risotto.
Yes, feel free to experiment with other vegetables like mushrooms, roasted sweet potatoes, Swiss chard, or chopped spinach for a different twist.
🥡 Storage
Store risotto in a BPA-free airtight container in the fridge for up to 3 days.
You can freeze risotto in an airtight container, but it doesn't stand up well to freezing for more than 3 months.
You can reheat it in a saucepan or microwave.
When reheating risotto, always add more liquid to the risotto on medium-low heat to get a creamy texture.
📚 More risotto recipes
We cook risotto when we just want something easy, cozy, and flavorful with just a handful of ingredients.
Try our vegan butternut squash risotto, sun-dried tomato risotto, vegan asparagus risotto, the lemony winter risotto, the classic vegan mushroom risotto, or the veganized traditional Milanese saffron risotto.
If you love the beets on this dish, don't forget to check out our stunning beet carpaccio salad, an authentic Italian gem!
⭐ If you try this amazing recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
🎥 Video
📋 Recipe
Red Wine Risotto
Equipment
Ingredients
- 1 cup arborio rice or carnarolli rice (7 oz, 210 grams)
- 1 cup red wine dry
- 2 plums ripe
- 2 beets small, or 1 ½ medium
- 1 red onion sliced
- 3 clove garlic minced
- ½ bunch parsley fresh
- 1 lemon zest
- 4 cup vegetable broth hot
- 3 tablespoons vegan butter or olive oil
- 5 tablespoons nutritional yeast or homemade vegan parmesan cheese
Optional
- 1 tablespoon brown sugar or coconut sugar
Directions
Prepare the vegetable stock
- Put your vegetable stock to simmer. If using granulated store-bought veggie stock, bring the water to a boil and prepare according to packaging instructions.
Braise the beets and one plum
- Dice the beets into medium dice; core the plumbs and slice into half moons.
- Add a tablespoon of butter to a hot skillet and braise, turning them halfway, until golden brown. Optionally add one tablespoon of brown or coconut sugar.
Making the risotto (about 15 minutes)
- Add one tablespoon of vegan butter to a skillet, stir-fry the onion and garlic on medium heat, ensure they don't burn, and then add the parsley.
- Stir in the risotto rice, stir until lightly toasted, then add the red wine and vegetable broth. Stir constantly until completely absorbed.
- Using a spoon, add hot vegetable broth ⅓ cup (80 ml) at a time and the butternut squash dice, stirring almost constantly. Keep on medium heat, and there should always be a slight simmer to prevent it from becoming gummy.
- On minute ten, add nutritional yeast or (homemade vegan parmesan) and the finely chopped parsley, followed by extra broth.
- Once the rice is al dente, turn the heat to the minimum and add the extra lemon zest if wanter. Stir until well combined adding one last tablespoon of vegan butter and stir well.
- Taste and adjust flavor, adding a pinch of salt and pepper to taste or vegan parmesan cheese.
Serve
- To serve, divide between serving bowls and garnish with lemon zest and vegan parmesan cheese.
Video
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
veenaazmanov
Loved the color of this delicious Risotto. The red wine and veggies/fruit combination was unique. I will make the recipe again for Valentine's.
Amanda Wren-Grimwood
Definitely an elegant starter for a dinner party. The caramelized beets and plums really made it special.
Gus
I am glad you found it elegant and different, Amanda! thanks for the review!
Ieva
I liked the sound of this recipe from the moment I saw it, but wow it really blew me away when I got to taste it! One of the most delicious flavour combinations I've ever tried in a risotto. The plums and red wine pair so well together :
Katherine
As tasty as it is pretty! A lovely decadent risotto.
Tara
I love the flavor combinations in this delicious risotto! It was super creamy and all flavors spot on!
Gus
Yuhua! cheers for risotto season! We are glad you liked it!
Ned
I love risotto and this one tops my list! Thank you for sharing such a yummy recipe!
Kathleen
This sounds absolutely fantastic. Love the addition of beets and plums in it.
Biana
What a fun idea to use red wine instead of white wine in risotto! Love the color.