It’s been long enough that you probably assumed one of my recipes actually did turn out poisonous. Don’t worry, I’m alive and well. The last month or so has been a little busy with some travel and my move to my new apartment but I have been diligently documenting every new or noteworthy recipe, so put on your bibs get ready for some non-poisonous fun.
So I really like competing. A lot of the time, I’m competing with someone who or something that is not even aware that we’re competing with each other. For example, I’ll make my right arm compete with my left by carrying more groceries in one over the other, to see if I can withstand the imbalance or just try to walk faster than everyone else on the sidewalk to see how many people I can overtake on my way to work in the morning. It’s a little weird but it’s one of the main reasons I like cooking; the challenge of trying out and mastering a new recipe is pretty exciting, which is how I arrived at this red wine risotto recipe.
Red wine risotto is generally regarded as sort of time-consuming and difficult to perfect and I don’t want to claim that this is a perfect recipe by any means but it was pretty delicious. The one key thing to note here is that I used brown rice so to speed up the process, I soaked it overnight in twice the amount of water. In general, brown rice takes longer to cook properly but you can cook it in half the time by simply letting the raw rice sit in water for at least 4 hours before you cook.
1.5 servings | 444 calories | 14 g fat | 34 g protein
- 1/4 cup medium or short grain brown rice
- 2 cups low fat chicken broth
- 1/2 cup red wine (I used some Malbec)
- 1/3 cup diced red onions
- 1 cup diced mushrooms
- 2 cloves of garlic, grated
- 1/2 cup frozen peas
- 1 chicken sausage
- 3 tbsp grated parmesan cheese
- 1 tsp olive oil
- Begin by grated the garlic cloves and dice the chicken sausage, onions, and mushrooms. Heat a pan on medium to high heat.
- Add the olive oil to the pan and toss in the diced onions and garlic. Stir on medium heat until the onions are translucent, about 3-4 minutes.
- In a separate saucepan, bring the 2 cups of chicken broth to a boil. You will add this to the pan in small batches.
- Next, add the diced chicken sausage and mushrooms to the pan and cook on medium heat, until the sausage has begun to brown. This should take another 4-5 minutes.
- Add the brown rice (which you should soak overnight to help it cook faster) to the pan and stir in everything for 2 minutes.
- Next, add the red wine to the pan and lower the heat to medium-low.
- Now stir, stir, stir! Once the red wine starts bubbling a bit in the pan, add 1/4 cup of chicken broth to the pan at a time, while continuing to stir. Once the liquid begins to cook down, add in the next 1/4 cup of broth. The stove should still be on a medium-low and this process should take about 20-25 minutes.
- Once the rice is soft enough, add in the parmesan cheese and green peas. Turn off the heat and let the risotto sit in the pan for 2-3 minutes before serving.