Red Wine Risotto Recipe (Vg) | Health Unwrapped

Coming up with this recipe for red wine month felt like the most obvious choice. When I think of dishes that include wine, risotto is one of the first dishes that comes to mind. Granted, typically I think of white wine and a dish that seems to include a large number of peas. But then I thought of the rich tomato based dishes that lend themselves so well to red wine and thought this sundried tomato red wine risotto recipe was the perfect choice for this month’s theme. 

Suggested Post: Is Red Wine Good For You? 

Risotto has a bit of a reputation for being hard to cook, and I think that comes down to one of two things. 1) People struggle with all varieties of rice. 2) There’s a very defined texture that could get too mushy or too hard.  

It doesn’t need to be difficult. The hardest thing about this dish is that you have to monitor it. But if you’re there, stirring and watching as instructed, this dish doesn’t need to be complicated. Keep your eye on the edges of the rice to see how well it’s cooking and monitor the liquid levels in the pan closely. Don’t let it get too dry so that it sticks and burns, but keep the levels shallow, and you should be fine. There’s no meat to monitor cooking and not a lot of add ins later for this dish, so your attention only needs to be on the rice.  

Nutritional Information  

Each serving of this recipe contains 402 calories, 5g of fibre, 8g of protein and 6g of fat.  

Despite not containing a huge amount of fresh produce, this recipe still does fairly well in terms of vitamins and mineral content. Each serving contains 57% of the RDA of vitamin B1, a third of your daily vitamin A and 20% of your daily vitamin C. It also contains 10-15% of your daily B2, B3 and B6.  

Nutritional information is calculated using Cronometer and may vary slightly depending on the specific brands/ items you’re using.

How to store/ can I reheat? 

This is a four serving recipe, if you don’t want all of that in one go, you can store the remaining servings in the fridge for 4-5 days and reheat when you’re ready. Avoid freezing.  

As I’m sure you’re aware, reheating rice is a very tricky one, especially risotto as you don’t want it to lose that bite.  

The best way to reheat is to add more liquid, either more stock, wine or water and reheat in the microwave for approximately 4 minutes, stirring frequently. Make sure the majority of your added liquid is gone before serving. Start with approximately one third of a cup and add more if necessary.  

How to serve 

As you’ll see in the recipe below, I served mine with some garlic butter asparagus, but this works well with a simple side salad for a lighter dish or hearty garlic bread for perfect carby comfort food.  

You could also serve with some crispy baked tofu if you wanted to add more protein to the dish.  

Sundried Tomato Red Wine Risotto Recipe 

A delicious red wine risotto recipe with rich sundried tomatoes and a hint of vegan parmesan and garlic butter asparagus. Perfect for lunch or a lighter dinner option.

This recipe is gluten free, dairy free and vegan. The vegan parmesan alternative I opted for does contain nuts. My version is also soy free, but check any labels to ensure that your vegan dairy alternatives don’t contain soy if this is an allergen of concern.

4.67 from 3 votes

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Sundried Tomato Red Wine Risotto Recipe

Red wine risotto recipe with sundried tomatoes and vegan parmesan.

Course Lunch, Main Course

Cuisine Italian

Keyword Red Wine Risotto Recipe

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Calories 402 kcal

Ingredients

Risotto

• 1 tsp vegan butter
• 1 red onion diced
• 4 cloves garlic diced
• 300 g Risotto Rice
• 200 ml red wine
• 1 can chopped tomatoes
• 750 ml vegetable stock
• 80 g sundried tomatoes roughly chopped
• 1 tsp dried basil
• 1 tsp dried oregano
• ¼ cup vegan parmesan

Asparagus

• 1 tsp vegan butter
• 125 g fine asparagus
• 2 cloves of garlic finely chopped
• Generous amount of black pepper

Instructions

1. Peel and finely chop the onion and garlic, and heat a wide, shallow pan. Add the vegan butter and leave it for a few seconds to melt, then add the onion, garlic and herbs and cook over a medium-high heat for about 5 minutes, or until the onion is softened.
2. In another pan, heat the stock with the tinned tomatoes. Add the rice to the onion and garlic mixture and stir to coat the grains. Cook over a high heat for 1 to 2 minutes, or until the grains have cracked and are slightly translucent at the tips, then pour in the red wine and sundried tomatoes.
3. Stir well and cook until almost all the wine has evaporated. Add the hot stock and tomato mixture, ladle by ladle, stirring well with each addition, and only adding more when the previous ladle is almost fully absorbed. You may not need all of the mixture, or you may need to top it up with a little water. I used the majority of mine, with only about a ladle and a half left in the pan when my rice was cooked.
4. The rice should be tender but with a little bite in the middle. When it’s cooked, add the vegan parmesan, stir it in thoroughly and cook for 1-2 minutes before preparing to serve.

Asparagus

1. To cook the asparagus, add a frying pan to medium heat, melt the vegan butter. Add the garlic and cook for 1-2 minutes, then add the asparagus and black pepper and cook for 4-5 minutes, stirring regularly.

Serve and enjoy!

Do you like the sound of this red wine risotto recipe? How would you serve yours?  

Until next time, 

Sophie 

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