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Grape Risotto Recipe
Grape Risotto is an unusual yet very tasty risotto recipe, perfect for late summer dinners, when juicy and sugary grapes are ready to be picked.The preparation of grape risotto is simple and follows the classic rules of traditional risotto.Toast the rice in a pan with a base of oil and onion, deglaze with white wine and cook by gradually adding boiling vegetable broth. When the rice is half cooked, add the halved and seeded grapes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 722 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 350 g rice ~12 oz, Carnaroli
- 1 onion small
- 200 g grapes 7 oz
- 200 g pecorino 7 oz, Pecorino Toscano or Gorgonzola, Taleggio or Caciocavallo cheese
- 100 ml white wine ~½ cup, dry
- 1 liter vegetable broth ~4 cups
- 3 tablespoons olive oil extra virgin
- 30 g butter ¼ stick, unsalted
Instructions
- First prepare the vegetable broth if you don't already have it on hand. Keep it on a low heat all the time you are making the risotto. You will need to use the broth really hot to cook the rice.
- Finely chop the onion and set it aside.
- Soak the grapes in cold water and wash them thoroughly.
- Cut the grapes in half. Keep some of the smaller grapes whole for the final garnish. Using the tip of a knife, gently remove the seeds. Set the grapes aside.
- In a fairly large frying pan, sauté the chopped onion in the EVO oil. Cook over a low heat until the onion is golden. Stir with a wooden spoon and make sure it does not burn.
- Then add the rice.
- Toast over a low heat for a few minutes, stirring occasionally with a wooden spoon, until the rice is translucent.
- Add the white wine. Raise the heat a little to evaporate the alcohol.
- Lower the heat and begin to pour in the hot vegetable broth, a little at a time, say a cup and a half just to start. THE RICE WILL COOK IN THE HOT BROTH. So if you see that it's drying out but the rice is still uncooked, add more broth. Continue until the rice is cooked. Eventually, the rice has to absorb all the broth. Carnaroli rice usually cooks in 18 minutes, so PAY ATTENTION TO TIMING.
- Halfway through cooking (after about 9-10 minutes), add the grapes.
- Stir gently with a wooden spoon and continue to add the vegetable broth, a little at a time, until completely absorbed. When cooked, remove the risotto from the heat.
- Add the diced pecorino cheese (or the cheese of your choice) and stir thoroughly to melt it.
- Add the diced cold butter. Continue stirring for a few moments until the butter is completely melted.
- The grape risotto is ready! Garnish with a few whole grapes and serve immediately!
Cup of Yum
Nutrition Information
Serving
100g
Calories
722kcal
(36%)
Carbohydrates
87g
(29%)
Protein
23g
(46%)
Fat
31g
(48%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
0.2g
Cholesterol
68mg
(23%)
Sodium
1650mg
(69%)
Potassium
291mg
(8%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
957IU
(19%)
Vitamin C
4mg
(4%)
Calcium
571mg
(57%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 722
% Daily Value*
| Serving | 100g | |
| Calories | 722kcal | 36% |
| Carbohydrates | 87g | 29% |
| Protein | 23g | 46% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 68mg | 23% |
| Sodium | 1650mg | 69% |
| Potassium | 291mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 957IU | 19% |
| Vitamin C | 4mg | 4% |
| Calcium | 571mg | 57% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.