Red wine risotto

Dry red wine fruit salad
June 28, 2018
Red wine butter
August 7, 2018

Red wine risotto

Try this delicious red wine risotto with your favourite Namaqua dry red wine.


  • 450-500 ml chicken or vegetable stock, more if needed
  • 85 g butter
  • 1 medium onion chopped
  • 200 g round grain risotto rice
  • 500 ml Namaqua Dry Red wine
  • Grated parmesan to serve


Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half of the butter in a shallow saucepan or casserole, add the onion with salt and pepper and sauté for 5-7 minutes until soft, but not browned. Stir in the rice and sauté, stirring constantly for about 2 minutes, until it absorbs the butter.

Stir in roughly half the wine with a little salt and pepper and simmer, stir for 5-7 minutes until the rice starts to dry. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes, don’t hesitate to use plenty of stock.

Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the seasoning. Serve the risotto in shallow bowls or in deep plates with a sprinkling of Parmesan. It is best served immediately, though it can be kept warm for a few minutes. If necessary, soften with a little more stock just before serving.

You can enjoy or buy your favorite Namaqua wines from 09:00 to 17:00 from Monday to Saturday at Die Keldery. Get 20% discount if you buy on Fridays.