Red Wine and Goats Cheese Risotto with Caramelised Baby Onions
Indulge in the luxurious flavors of this Red Wine and Goat’s Cheese Risotto with Caramelised Baby Onions—a dish that’s as elegant as it is comforting. Perfectly creamy Arborio rice is infused with bold notes of dry red wine and enriched with tangy crumbles of goat’s cheese and Parmesan, creating a decadently smooth base. The star of the dish? Sweet, golden baby onions caramelised in honey, balsamic vinegar, and thyme, offering a rich, melt-in-your-mouth contrast to the velvety risotto. With its vibrant color and gourmet appeal, this recipe is ideal for a romantic dinner or an impressive dinner party centerpiece. Serve it up with a sprinkle of fresh thyme and extra goat’s cheese for a restaurant-quality finish that your guests won’t forget.
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Recipe Information
Ingredients
- 300 g Arborio rice
- 40 g Unsalted butter
- 2 tbsp Olive oil
- 2 Shallots, finely diced
- 2 Garlic cloves, minced
- 200 ml Dry red wine
- 1 litre Chicken or vegetable stock, warmed
- 100 g Goat's cheese, crumbled
- 50 g Parmesan cheese, grated
- 200 g Baby onions
- 2 tbsp Balsamic vinegar
- 1 tbsp Honey
- 1 tsp Fresh thyme leaves
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
Instructions
Heat 1 tablespoon of olive oil and half the butter in a large, heavy-based pan over medium heat. Add the finely diced shallots and garlic, cooking for 2-3 minutes until soft and fragrant.
Stir in the Arborio rice and cook for another 2 minutes, ensuring each grain is coated in the fat and slightly toasted.
Pour in the red wine and simmer, stirring frequently, until it has been fully absorbed by the rice.
Gradually start adding the warm stock, one ladle at a time, allowing the liquid to be absorbed before adding more. Stir continuously to release the starches from the rice, creating a creamy texture. This process should take about 18-20 minutes.
While the risotto is cooking, prepare the caramelised baby onions. Heat the remaining 1 tablespoon of olive oil in a separate pan over medium heat. Add the baby onions and sauté for 5-6 minutes until golden and softened.
Add the balsamic vinegar, honey, fresh thyme, and a pinch of salt to the onions. Cook for another 5 minutes, stirring occasionally, until the onions are well coated and caramelised. Set aside.
Once the risotto has reached a creamy consistency and the rice is cooked (but still slightly al dente), reduce the heat to low. Stir in the goat's cheese, Parmesan, and the remaining butter. Season with salt and black pepper to taste.
Serve the risotto immediately, topped with the caramelised onions. Garnish with an extra crumble of goat's cheese and a few fresh thyme leaves, if desired.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 7297 mg | 317% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 35.8 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 852 mg | 66% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1124 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
