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Red Wine Rosemary Risotto in a large white bowl

Red Wine Rosemary Risotto

This recipe for Red Wine Rosemary Risotto is perfect for slow-braised meats or grilled steaks. Bold, beefy with rich flavors.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Rice & Grains, Side Dish
Cuisine LindySez Fusion
Servings 4 servings
Calories 243 kcal


  • If cooking in the Pressure Cooker
  • 2 cups low-sodium beef broth
  • If making the other way
  • 1 quart low-sodium beef stock plus 1 cup water
  • For Both
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • ½ cup chopped onion
  • 2 teaspoons minced fresh rosemary if the stems are tender you can chop them as well, but if woody, remove the leaves and use only them
  • 1 cup arborio rice
  • ½ cup red wine
  • Salt and freshly ground pepper to taste
  • 1 tablespoon butter to finish
  • ¼ cup Parmesan cheese


  • If making the "standard" way: In a saucepan combine the stock with 1 cup water; heat until hot – keep warm.
  • For both methods In a deep wide pan or your pressure cooker, heat the olive oil and butter together until the butter is melted; add the onions and sauté; stirring until they are just browning around the edges; add the rosemary and rice; sauté until the rice is slightly translucent around the edges, about 3 – 5 minutes. Add the wine; simmer briskly, stirring, until the wine is absorbed.
  • If using your pressure cooke or Instant Pot: rStir in the beef broth then close the lid. Bring to pressure, reduce heat, and cook for 7 minutes.
  • If doing it the old-fashioned way: Add 2 cups of the stock; simmer briskly (not a boil, just a very fast simmer), stirring occasionally until the stock has been absorbed. Add a pinch of salt along with about ½ cup liquid (1 standard ladle); simmer and stir until the stock has been absorbed. Continue adding the liquid I/2 cup at a time, allowing each to absorb into the rice before adding more; until the rice is just tender and creamy looking (you may not have to use all the liquid). Taste the risotto, the rice should be tender but still firm. 
  • If you were smart and used your pressure cooker - Once the 7 minutes is up, release the pressure using the quick-release method, (that's putting the pot under cold running water to immediately release the pressure.) Place the pot back onto the stove-top. There will be excess liquid; let it simmer until almost all of any liquid has been absorbed, about 1 - 2 minutes, stirring constantly (this makes it creamy). Turn off the heat.
  • For Both: Stir in the butter and parmesan cheese. Taste and adjust for salt and pepper.



Serving: 1gSodium: 437mgSugar: 3gCholesterol: 21mgCalories: 243kcalPolyunsaturated Fat: 5gSaturated Fat: 5gFat: 11gProtein: 9gCarbohydrates: 21g
Keyword risotto in a pressure cooker, risotto in an instant pot, risotto using red wine
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