Red Wine Risotto With Beans is a delicious and hearty dish that is perfect for dinner any night of the week. This recipe features the classic Italian dish of risotto but with the added depth of flavor from a generous helping of red wine. The risotto is combined with beans meats, and vegetables for extra flavor, and finished with butter and grated Parmesan cheese. The result is a hearty and comforting dinner that is sure to satisfy even the pickiest of eaters. The best part is, this dish can be made in under an hour and is relatively low in fat and calories. Serve Red Wine Risotto With Beans alongside a crisp green salad for a complete and tasty meal.
Ingredients
1 1/2 cups Arborio rice
1 cup dry red wine
6 ounces Soppresata or Napoli salami, diced
2 tbsp tomato paste
32 oz chicken broth
1 cup hot water
1 tbsp olive oil
2 ounces pancetta or slab bacon, diced
1 onion, diced
1 carrot, diced
1 celery rib, diced
1/2 tsp fine sea salt
1/4 tsp ground pepper
6 tsp minced garlic
1 15 oz can of pinto beans, rinsed
1/2 cup grated Parmesan cheese
2 tbsp butter
Method
Heat olive oil in a large pot or dutch oven over medium high heat.
Add the pancetta and cook for 4-5 minutes.
Add the onion, celery, carrots, salt, and pepper. Cook until vegetables are tender, about 5 minutes.
Add the garlic and cook for 1 minute.
Add rice and salami and cook for 3 minutes.
Add tomato paste and stir to combine..
Add red wine and cook until absorbed into the rice. About 3 minutes.
Add the chicken broth, reduce heat to low, cover and simmer for 10 minutes. Stirring occasionally.
Add the beans and hot water and stir until mixture is creamy, about 3 minutes.
Take off heat, stir in the Parmesan and butter, and let stand for 5 minutes.
Serve with added Parmesan if desired.
