A simple, creamy dish, perfect when there’s not much in the fridge, yet equally delicious and hearty. The parmesan and rosemary risotto is an ideal first course during cold days when you need something simple and tasty. Just like creamy pumpkin risotto. I prepared it with vegetable broth, but also meat broth will work fine.
Let’s get to work and prepare the parmesan and rosemary risotto together.
If you also love risotto, you can try the recipes I leave for you below.
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing Parmesan and Rosemary Risotto
- 1 1/2 cups Carnaroli rice
- 4 1/4 cups vegetable broth
- 1 white onion
- 1/2 cup white wine
- 3 tbsps extra virgin olive oil
- 1/4 cup butter
- 3/4 cup grated Parmesan cheese
- 1 tsp dried rosemary
Tools
- 1 Saucepan
Steps for preparing Parmesan and Rosemary Risotto
To prepare the risotto, start by coarsely chopping an onion. I love it in risotto, so I used a very large one, but if you prefer, a small piece will suffice. Let it soften with oil. Add and toast the rice. Deglaze with the white wine.
Bring to a boil by gradually adding the vegetable broth and stirring often.
At the end of cooking, remove the risotto from the heat and add the cold butter cut into pieces, the rosemary, and the Parmesan. Stir and let it rest for 5 minutes. Stir vigorously again and serve the risotto hot.
Storage
You can store the risotto in the fridge for a couple of days, but it will tend to dry out, making it perfect for a crispy rice dish.
