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Recipe by
Purple Rice is a tasty first course typical of Piedmontese cuisine. Made with rice, red onion, olive oil, red wine, broth, grated cheese, and salt, this dish is an explosion of flavor and color. The rice, after being cooked together with the red onion, is flavored with red wine and broth, and then served with a generous sprinkling of grated cheese. This recipe is perfect for impressing your guests with a dish of unique flavor and eye-catching color.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Sauté the finely chopped onion in a spoonful of oil, then pour in the rice and toast it for two minutes
Step 2 of 5: Add the red wine (if you already have some at home, preferably use Lambrusco), stir with a wooden spoon, and let the wine evaporate
Step 3 of 5: Add the broth (one ladle at a time), stirring it into the rice and letting it gradually dry out; all for fifteen minutes with the pot uncovered; add salt
Step 4 of 5: Turn off the heat, making sure the last ladle of broth has not completely evaporated
Step 5 of 5: Add the grated cheese, mix well into the risotto, put a lid on, and let rest for 5 minutes
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving325 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,232 kJ773 kcal | 996 kJ238 kcal |
| Fat | 6.13 g | 1.89 g |
| of which saturated fatty acids | 2.17 g | 0.67 g |
| Carbohydrates | 157.25 g | 48.46 g |
| of which sugars | 2.82 g | 0.87 g |
| Fibre | 1.78 g | 0.55 g |
| Protein | 17.46 g | 5.38 g |
| Salt | 0.16 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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