A delicate persimmon and rosemary risotto ideal for a family gathering. Simple to make, using good-quality Carnaroli rice and ripe persimmons.
Fruit risottos are unusual but always impressive on the table. Rosemary adds an aromatic touch, and you can sprinkle some crushed seeds at the end.
In this case, the persimmon risotto is only creamed with a tablespoon of cold-pressed extra virgin olive oil. If you prefer the classic version, sprinkle with Parmesan cheese.
Here are some fruit risotto recipes to try:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
Persimmon and Rosemary Risotto Ingredients
- 10 oz Carnaroli rice
- 2 persimmons
- 1 shallot
- 2 tablespoons extra virgin olive oil
- 28 oz vegetable broth
- 2 teaspoons lemon juice
- 1 pinch pepper
- 1 sprig rosemary
Steps
Heat the vegetable broth. Peel and chop the shallot. Cut the well-washed and peeled ripe persimmons into pieces. Only leave them unpeeled if they are organic with very thin skin. Chop some rosemary needles.
This time I wanted to dry toast the rice, so I used two pans. In one pan, I poured my rice and heated it over medium-high heat, moving it for 3 or 4 minutes until it becomes translucent.
In another pan, pour a tablespoon of extra virgin oil, the chopped shallot, and sauté for a few minutes. Then add the toasted rice, persimmons, rosemary, let it season, and start pouring some ladles of boiling broth.
Add more broth only when the previous one is absorbed, and continue like this until cooked (times depend on the rice, check the package). For Carnaroli, it usually takes 14 minutes.
Turn off the heat, add the tablespoon of extra virgin oil, some more chopped rosemary needles, and gently stir the risotto. Finally, add just two drops of lemon juice, a grind of pepper, and if you want, some crushed seeds like flax or hemp, and adjust the flavor if necessary. Serve and enjoy your meal.
Timo and Lentils Tips
If you have leftover persimmon and rosemary risotto, the next day you can turn it into meatballs or sartù, you can also cream it with celery root, or with just extra virgin oil.
Enable push notifications to receive my recipes for free on your smartphone, you can find the module at the top right.
If you liked the recipe, share it on your profile, and invite your friends to visit my blog. For updates, become a fan of my page.
For any information, do not hesitate to contact me on my Facebook page Timo and Lentils you can interact and ask me any questions. Or subscribe to my group.
Follow me also on Instagram, Pinterest or YouTube or subscribe to the Telegram channel
If you want to go back to the HOME PAGE for more ideas among my recipes.
If you want to get to know me better by reading who I am.
If you want to stay updated on my recipes, subscribe to the newsletter.
