TASTE THE LOVE

Cabernet Sauvignon Risotto

1 cup uncooked risotto rice
2 tablespoons olive oil
½ cup chopped onion
1 cup chopped porcini mushrooms
1 cup green peas
2 garlic gloves minced
1/2 jar Emily G’s Cabernet Sauvignon
3 cups chicken or vegetable broth
Salt and Pepper to taste

Sauté onion in oil for 3 minutes. Add rice and stir about 2 minutes. Stir in one cup of rice and continue cooking and stirring until liquid is absorbed. Add mushrooms and peas. Gradually stir in broth one cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.

Groups: Cabernet Sauvignon, Cabernet Sauvignon Jam, main dish, side dish