This red wine risotto with mushrooms, pancetta and peas makes a beautiful holiday side dish, with creamy Parmesan rice and a generous topping of golden mushrooms, crisp pancetta and sweet peas. The toppings are spooned over the finished risotto, keeping their textures distinct and giving every serving a little of everything.
Serve it alongside garlic herb butter prime rib or a holiday pork crown roast for Christmas dinner, New Year’s Eve or a special family meal. The red wine adds a rich, savory flavor and a soft burgundy color that looks lovely on the holiday table.
More Holiday Sides You’ll Love
Why You’ll Love This Holiday Risotto
- Beautiful presentation: Golden mushrooms, green peas and crisp pancetta stand out against the red wine risotto.
- Creamy without heavy cream: Arborio rice, butter and Parmesan create a silky texture.
- Layers of flavor: Earthy mushrooms, salty pancetta and sweet peas complement the wine-infused rice.
- An elegant holiday side: Delicious with prime rib, roast pork, turkey or chicken.
- Made on the stovetop: Keeps your oven available for the holiday roast.
Ingredients for Red Wine Risotto
For the Risotto
Arborio rice: This short-grain rice releases starch as it cooks, giving risotto its creamy consistency. Leave it unrinsed.
Dry red wine: Pinot Noir or Merlot works well. Choose a dry wine you enjoy drinking, since its flavor comes through in the rice.
Low-sodium chicken broth: Warm broth gradually cooks the rice while letting you control the final consistency.
Shallot and garlic: Add a savory base without overpowering the wine.
Butter and Parmesan: Stir these in off the heat for a smooth, creamy finish. Freshly grated Parmesan melts best.
For the Mushroom, Pancetta and Pea Topping
Cremini mushrooms: Brown them in batches for golden edges and a rich, earthy flavor.
Pancetta: Cook until crisp, then reserve it for the final topping.
Frozen peas: Warm them with the browned mushrooms just before serving.
Fresh thyme: Complements the mushrooms and adds a little fresh flavor to the finished dish.
How To Make this Festive Holiday Side
- Warm the broth. Pour the broth into a saucepan and bring to a gentle simmer. Reduce the heat to low and keep it hot while preparing the risotto.
- Cook the pancetta. Place the pancetta in a large skillet over medium heat. Cook for 6–8 minutes, stirring occasionally, until golden and crisp. Transfer to a paper towel-lined plate with a slotted spoon. Leave approximately 1 tablespoon of rendered fat in the skillet.
- Brown the mushrooms. Increase the skillet heat to medium-high. Add the mushrooms in two batches, adding olive oil as needed if the pan becomes dry. Cook each batch for about 5–7 minutes, stirring occasionally, until their moisture evaporates and the mushrooms develop golden edges. Transfer the mushrooms to a plate. Set the skillet aside for finishing the topping.
- Start the risotto. In a separate wide, heavy-bottomed sauté pan or Dutch oven, heat the olive oil and 1 tablespoon of the butter over medium heat. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Toast the rice. Add the Arborio rice and stir for about 2 minutes, coating the grains in the butter and oil. The edges should begin to look translucent.
- Add the wine. Pour in the red wine and simmer, stirring frequently, until most of the liquid has been absorbed, about 3–4 minutes.
- Gradually add the broth. Add about ½ cup of hot broth and stir frequently, maintaining a gentle simmer. When most of the broth has been absorbed but the rice is still moist, add another ½ cup. Continue for approximately 18–25 minutes, until the rice is creamy and tender with a slight bite in the center. Begin tasting around 18 minutes. You may not need all the broth.
- Finish the topping. When the risotto is nearly ready, return the mushroom skillet to medium heat. Add the remaining 1 tablespoon butter, the browned mushrooms, frozen peas, thyme and 2 tablespoons broth. Cook for 3–4 minutes, stirring gently, until the peas are hot and tender and the mushrooms are warmed through. Add the remaining tablespoon of broth if needed to prevent sticking. Season with pepper and taste before adding salt.
- Finish the risotto. Remove the risotto from the heat. Stir in the remaining 2 tablespoons butter, Parmesan and black pepper. Taste and adjust the salt. Add a splash of hot broth as needed so the risotto is creamy and spreads gently when spooned onto a plate.
- Assemble and serve. Spoon the red wine risotto into a warm, shallow serving bowl or onto individual plates. Spoon the mushrooms and peas over the top, then scatter with the crisp pancetta. Finish with extra Parmesan and fresh thyme or parsley. Serve immediately.
Tips for the Best Red Wine Risotto
Keep the toppings separate until serving
Prepare the mushrooms and peas in their own skillet, then spoon them over the finished risotto. Add the pancetta last to preserve its crisp texture.
Give the mushrooms room to brown
Crowding the skillet traps moisture and causes the mushrooms to steam. Cook them in batches and let them sit against the hot pan between stirs so they develop golden edges.
Use hot broth
Keep the broth warm on a neighboring burner. Adding it hot helps the rice maintain a steady, gentle simmer.
Stir frequently and taste as you go
Frequent, gentle stirring helps release the starch and keeps the rice from sticking. Start tasting before the end of the estimated cooking time. The grains should be tender with a slight bite, without a hard or chalky center.
Keep the finished risotto loose
Risotto thickens as it sits. Stir in a final splash of hot broth before plating so it stays creamy beneath the mushroom, pancetta and pea topping.
What Red Wine Is Best for Risotto?
Dry Pinot Noir is a lovely choice for mushroom risotto because it complements the earthy mushrooms without overwhelming them. Merlot also works well.
Avoid sweet red wine, which can make the finished dish taste sweet. The wine you choose will also affect the color, ranging from a muted rosy brown to a deeper burgundy.
What to Serve with Red Wine Risotto
For a festive Christmas dinner, pair this mushroom-topped red wine risotto with garlic herb butter prime rib. The savory mushrooms and Parmesan rice complement the rich beef beautifully.
It also makes an elegant side for pork crown roast with pepper jelly glaze, roast turkey or herb-roasted chicken.
Add a crisp green salad or simply roasted vegetables to round out the meal. For more holiday inspiration, browse my Thanksgiving dinner menu.
Red Wine Risotto with Mushrooms, Pancetta and Peas
Creamy red wine Parmesan risotto topped with golden mushrooms, sweet peas and crispy pancetta. An elegant holiday side dish for Christmas dinner, Thanksgiving or special occasions. The toppings are spooned over the rice just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 Minutes
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Category: Side Dish
- Method: STOVETOP
- Cuisine: Holiday Recipes, ITALIAN INSPIRED
Ingredients
For the Red Wine Risotto
- 5–6 cups low-sodium chicken broth, plus more if needed
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 large shallot, finely chopped
- 3 garlic cloves, minced
- 1½ cups Arborio rice, uncooked and unrinsed
- 1 cup dry red wine, such as Pinot Noir or Merlot
- ¾ cup freshly grated Parmesan cheese
- ¼ teaspoon freshly ground black pepper
- Kosher salt, to taste
For the Mushroom, Pancetta and Pea Topping
- 4 ounces pancetta, diced
- 16 ounces cremini mushrooms, cleaned, dried and sliced
- 1 tablespoon olive oil, as needed
- 1 tablespoon unsalted butter
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves
- 2–3 tablespoons low-sodium chicken broth
- Kosher salt and freshly ground black pepper, to taste
For Serving
- Freshly grated or shaved Parmesan cheese
- Fresh thyme leaves or chopped parsley, optional
Instructions
- Warm the broth. Bring the chicken broth to a gentle simmer in a saucepan. Reduce the heat to low and keep hot throughout cooking.
- Cook the pancetta. Add the pancetta to a large skillet over medium heat. Cook for 6–8 minutes, stirring occasionally, until golden and crisp. Transfer to a paper towel-lined plate with a slotted spoon. Leave approximately 1 tablespoon of rendered fat in the skillet.
- Brown the mushrooms. Increase the heat to medium-high. Cook the mushrooms in two batches, adding olive oil as needed if the skillet becomes dry. Cook each batch for 5–7 minutes, stirring occasionally, until the moisture evaporates and the mushrooms develop golden edges. Transfer to a plate and reserve the skillet.
- Cook the shallot and garlic. In a separate wide, heavy-bottomed sauté pan or Dutch oven, heat the olive oil and 1 tablespoon butter over medium heat. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Toast the rice. Add the Arborio rice and stir for about 2 minutes, coating the grains in the butter and oil.
- Add the red wine. Pour in the wine and simmer, stirring frequently, until most of the liquid has been absorbed, about 3–4 minutes.
- Gradually add the broth. Stir in approximately ½ cup hot broth. Maintain a gentle simmer, stirring frequently. When most of the liquid has been absorbed but the rice is still moist, add another ½ cup. Continue for 18–25 minutes, until the rice is creamy and tender with a slight bite in the center. Start tasting around 18 minutes. Use additional hot broth as needed; you may not need all of it.
- Warm the topping. When the rice is almost ready, return the reserved skillet to medium heat. Add 1 tablespoon butter, the browned mushrooms, frozen peas, thyme and 2 tablespoons broth. Cook for 3–4 minutes, stirring gently, until the peas are tender and everything is hot. Add the remaining tablespoon broth if needed. Season to taste.
- Finish the risotto. Remove the risotto from the heat. Stir in the remaining 2 tablespoons butter, Parmesan and black pepper. Taste before adding salt. Add a splash of hot broth to create a loose, creamy consistency.
- Assemble and serve. Spoon the risotto onto a warm, shallow serving platter. Spoon the mushrooms and peas generously over the top, leaving some risotto peeking out around the edges. Scatter the crispy pancetta down the center and finish with extra Parmesan and optional herbs. Keep the toppings on top of the rice and serve immediately.
Notes
- Wine: Use a dry red wine you enjoy drinking. Avoid sweet red wines. The wine will affect the color of the finished risotto.
- Rice: Do not rinse the Arborio rice. Its starch helps create the creamy consistency.
- Consistency: Risotto thickens as it sits. Add a final splash of hot broth before plating so it stays soft and creamy.
- Pancetta substitute: Use an equal amount of diced bacon for a smokier topping.
- Without wine: Replace the wine with 1 cup additional broth. Cooking does not necessarily remove all the alcohol from wine.
- Make-ahead prep: Cook the mushrooms and pancetta ahead and refrigerate separately. Reheat the mushrooms with the peas as directed, and briefly re-crisp the pancetta if needed. Cook the risotto just before serving.
- Storage: Refrigerate promptly in covered containers and use within 3–4 days. Store toppings separately when possible. Reheat the rice gently with extra broth until hot throughout.
Can You Make This Holiday Risotto Ahead?
Risotto is best finished just before serving, but you can prepare several components earlier in the day.
- Cook the pancetta and mushrooms, then refrigerate separately.
- Chop the shallot, garlic and herbs.
- Grate the Parmesan and measure the rice and wine.
- Set out your pans, ladle and serving bowl.
Start the risotto while your holiday roast rests. Reheat the mushrooms with the peas, butter, thyme and broth as directed. Briefly re-crisp the prepared pancetta in a separate dry skillet if needed, then scatter it over the assembled dish.
How to Store and Reheat
Refrigerate leftovers promptly, within two hours of cooking, in shallow, covered containers. Store the risotto and toppings separately when possible and use within 3–4 days.
Reheat the risotto gently in a saucepan with a generous splash of broth, stirring and adding more liquid as needed until hot throughout. Warm the mushrooms and peas separately, then spoon them over the rice. Re-crisp the pancetta in a skillet before adding it on top.
The reheated rice will be softer than freshly cooked risotto, but extra broth helps restore its creamy consistency.
Frequently Asked Questions
Are the mushrooms, pancetta and peas mixed into the risotto?
No. The red wine Parmesan risotto forms the base. The mushrooms and peas are spooned over the top, followed by the crisp pancetta.
Can I substitute bacon for pancetta?
Yes. Use 4 ounces of diced bacon and cook until crisp. Bacon gives the topping a smokier flavor.
Can I make red wine risotto without wine?
Replace the red wine with 1 cup of additional broth. The risotto will have a lighter color and milder flavor, with the same mushroom, pancetta and pea topping.
Can I use white wine instead?
Yes. Substitute 1 cup of dry white wine, such as Pinot Grigio or Sauvignon Blanc, for a lighter variation.
Does all the alcohol cook out?
Cooking reduces the alcohol but does not necessarily remove all of it. Use the broth substitution if you need to avoid alcohol.
Does risotto need heavy cream?
No. Arborio rice releases starch as it cooks, while butter and Parmesan give the finished risotto a silky texture.
Can I make it vegetarian?
Yes. Omit the pancetta, use vegetable broth and choose a vegetarian Parmesan-style cheese. Brown the mushrooms in olive oil in place of the pancetta fat.
Why is my risotto too thick?
The rice continues absorbing liquid after cooking. Stir in more hot broth, a little at a time, until it becomes loose and creamy again.
How should I serve this for a holiday dinner?
Use a warm, shallow serving bowl so the risotto can spread into an even layer. Spoon the mushrooms and peas across the center, then finish with crisp pancetta, Parmesan and fresh herbs.
Creamy red wine rice with a generous mushroom, pancetta and pea topping makes a beautiful addition to a special dinner. Pair it with your favorite roast and find more dishes to serve alongside it in my holiday dinner menu.
