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    Home » Recipes » Main Dishes

    Red Wine Mushroom Risotto

    Published: Aug 15, 2014 · Modified: Feb 2, 2023 by Jessie · This post may contain affiliate links; if you buy something we'll earn a commission at no cost to you.

    Jump to Recipe

    This red wine mushroom risotto recipe puts a fresh twist on classic risotto. With sautéed baby portobello mushrooms, fresh thyme, and plenty of butter and parmesan cheese. The perfect cold-weather comfort food!

    Red wine risotto on a dark wooden plate, topped with a sprig of fresh thyme. this recipe

    Fact: Everything is better with wine.

    Especially when the wine is accompanied by risotto.

    And then covered in butter and cheese.

    And consumed with a big ol' glass of even more wine.

    Ya dig?

    Yeah. You dig.

    Wooden bowl filled with risotto, topped with several sprigs of fresh thyme.

    I like this mushroom risotto because it's a nice, subtle twist on the classic white wine variety.

    Mushrooms and thyme lend a little bit of earthiness, and the red wine gives it a beautiful pink-ish (but not PINK pink, because we don't want to eat Pepto for dinner, because gross) hue and just a hint of red wine flavor.

    I'm often a fan of dishes with big, bold, in-your-face flavors, but this risotto is delightfully subtle.

    Just a big bowl of mmmmmmm.

    Also, pro tip: Serve this mushroom risotto with some of my favorite Easy Crusty French Bread. I pinky promise you won't regret it.

    PS - Love this recipe? Try our bright summer risotto next!

    Light pink risotto on a dark wooden plate with a sprig of fresh thyme, next to a wooden serving bowl.
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    Light pink risotto on a dark wooden plate, topped with a sprig of fresh thyme.

    Red Wine Mushroom Risotto

    ★★★★★ 5 from 3 reviews
    • Author: Jessie
    • Prep Time: 15 mins
    • Cook Time: 1 hour 30 mins
    • Total Time: 1 hour 45 mins
    • Yield: Serves 4-6 as a main dish 1x
    • Category: Main Dish
    • Cuisine: Italian Inspired
    Print Recipe
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    Description

    An easy mushroom risotto with a fun red wine twist!


    Ingredients

    Scale
    • 2 Tbsp. extra virgin olive oil
    • ½ large yellow onion, diced
    • 1 clove garlic, minced
    • 12 ounces baby portobello mushrooms, sliced
    • salt and pepper to taste
    • 6 sprigs fresh thyme, plus extra for garnish (you could substitute ½ tsp. dried thyme if you don't have fresh on hand)
    • 2 cups arborio rice
    • 1 cup red wine
    • 7 cups chicken or vegetable stock, divided (you may not need all of it)
    • ¼ cup unsalted butter
    • ½ cup parmesan cheese

    Instructions

    1. Heat olive oil in a large saucepan over medium heat.
    2. Add onion and sauté until translucent, about 2 minutes.
    3. Add garlic, mushrooms, salt, and pepper to saucepan and sauté, stirring occasionally, for 5-7 minutes until mushrooms are soft and have reduced in size.
    4. Pull thyme leaves off the sprigs and add leaves to saucepan.
    5. Add arborio rice to saucepan and toast, stirring frequently, for about a minute, until any liquid is absorbed.
    6. Add red wine to pan to deglaze, scraping any crispy bits (the "fond" aka flavortown) off the bottom of the pan. Cook, stirring frequently, until rice has absorbed nearly all of the wine, about 10 minutes.
    7. Add 1 cup stock and cook, stirring frequently, until rice has absorbed nearly all of the stock. Repeat this process, adding 1 cup of stock at a time and letting the rice absorb it in between each addition, until rice is al dente. Taste the rice in between each addition of stock to see if it needs more; the final product should have a slight bite to it and not be mushy, and the rice and stock will have formed a thick, starchy broth. I generally use about 6 cups of stock before the risotto is done.
    8. When rice is cooked, remove risotto from heat.
    9. Stir in unsalted butter and parmesan cheese, stirring continuously until they've both melted into the risotto. Taste again and add seasoning if necessary.
    10. Top with fresh thyme and serve immediately.

    Notes

    Risotto takes time and attention to cook properly - be patient and taste often! It can take a bit of practice to get it right, but it's so worth it!

    Stir your favorite sautéed vegetables into the risotto to make it a little heartier. This is great with asparagus, peas, broccoli, zucchini, roasted squash, cauliflower, and anything else you have on hand!

    If you find you're short on stock, you can make up the difference with water (or more wine!) in a pinch.

    Serve with a fresh loaf of my favorite Easy Crusty French Bread!

    Nutrition

    • Serving Size:
    • Calories: 621
    • Sugar: 5.9 g
    • Sodium: 1819.2 mg
    • Fat: 21.4 g
    • Carbohydrates: 85.1 g
    • Protein: 12.4 g
    • Cholesterol: 37.7 mg

    Keywords: main dish, comfort food, rice

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

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    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    Reader Interactions

    Discussion

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    1. LaGene

      December 22, 2020 at 9:55 pm

      First time that I made rissota... and it turned out perfect! Great recipe. Everyone loved it and ate till it was gone.

      ★★★★★

      Reply
      • Team Life As A Strawberry

        December 23, 2020 at 9:30 am

        CONGRATS! We're so happy everyone loved it!

        Reply
    2. Arvo

      October 18, 2020 at 9:08 am

      I've not rated this yet, since I've not yet cooked it. However, gimmie a couple of hours and a following wind this afternoon and I'm all over it!

      Reply
    3. Sheila

      August 31, 2020 at 3:26 am

      I followed this recipe to the last grain of rice and it was perfect and delicious. Thank you

      ★★★★★

      Reply
      • Team Life As A Strawberry

        September 30, 2020 at 6:37 pm

        Wahoo! Thanks, Sheila!

        Reply
    4. Richa

      November 01, 2019 at 4:34 pm

      Always follow it for my risotto - excellent each time!

      ★★★★★

      Reply
    5. Judy

      July 24, 2017 at 5:16 pm

      I have made this risotto at least 6 times by now and it is always so delicious. I am making it again today because friend have been begging me to make it AGAIN for her. A total success. Thank you for the recipe.

      Reply
      • Jessie

        July 25, 2017 at 1:13 pm

        I'm so happy you like it, Judy! Thank you so much for letting me know!

        Reply
    6. ilariamozzarellabites

      January 18, 2017 at 12:42 pm

      I definitely must try mushrooms and red wine together next time I make a risotto! Thanks for the recipe!

      Reply
      • Jessie

        January 22, 2017 at 12:51 pm

        It's a great combo! I hope you love it!

        Reply
    7. LorraineSatko

      May 19, 2016 at 10:00 pm

      I just looked up recipes to use my mushrooms with and found this. So worth it! I only had brown rice and dried thyme. It is so good. I will make it again bc I still have mushrooms left 😉 great side dish it can be a great main too.

      Reply
      • Jessie

        May 23, 2016 at 1:36 pm

        I'm so glad you liked it - thanks for letting me know how it turned out!! 🙂

        Reply
    8. Jennifer

      December 26, 2014 at 5:45 am

      Made this for Christmas yesterday! Most amazing recipe! I can't wait to make it again!!!

      Reply
      • Jessie

        January 14, 2015 at 11:41 am

        I'm so glad you liked it! Thanks for letting me know how it turned out!

        Reply
    9. Cathy

      November 17, 2014 at 3:54 pm

      I recently had red wine mushroom risotto at a local restaurant. Can't stop thinking about it. It was one of the best dishes I have ever tasted. Have never made risotto before, but I must now. Sounds like a wonderful recipe. Thank you!

      Reply
    10. Mary

      August 18, 2014 at 12:17 pm

      Happy Moving! I don't enjoy moving, but I am pretty good at it. I'm strong so I can help with the big boxes, and I'm organized so I'm great at unpacking. You are lucky to have Kyle around to help unpack, that's the hardest part, lol. I've never made risotto and I've never really wanted to, but this recipes changed my mind. The pictures alone made my mouth water. Thanks for sharing this wonderful recipe, I'll be trying it soon.

      Reply
      • Jessie

        August 20, 2014 at 8:53 am

        Thanks, Mary!

        Reply
    11. Thalia @ butter and brioche

      August 16, 2014 at 5:08 am

      this risotto looks delicious! never made one with red wine before, definitely need to try the idea out!

      Reply
      • Jessie

        August 20, 2014 at 8:53 am

        Thanks, Thalia!

        Reply
    12. zerrin

      August 16, 2014 at 4:09 am

      Never had red wine in risotto. Looks like it gives a fabulous color to it. Also, I love that onions and mushrooms are not too tiny. Must be great to feel them in your mouth when enjoying the risotto. YUM! Pinning!

      Reply
      • Jessie

        August 20, 2014 at 8:54 am

        I agree - I like to be able to taste the mushrooms and onions!

        Reply

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