Apricot and Rosemary Risotto

Apricot and Rosemary Risotto

Apricot and Rosemary Risotto

Looking for original recipe ideas? Try this vegetarian risotto with apricot and rosemary, an easy and light recipe for a delicious dish!

June 14, 2017

Dietary Consideration

serves for

4

total time

0 HR 45 MIN

ingredients

apricot
4, stoned and diced
Rice
100 g, risotto
water
250 ml
butter
1 tbsp
Milk
250 ml, semi-skimmed
sugar
50 g
Brown sugar
50 g, soft, light
Pistachios
1 tbsp, finely chopped
Rosemary
a few sprigs, and leaves to garnish

Preparation

Place the rice, water and butter in a saucepan and bring to the boil.

Reduce to a simmer and let the rice absorb the water, stirring occasionally until all of it has been absorbed.

Meanwhile, combine the rosemary sprigs, milk and caster sugar together in a separate saucepan.

Bring to a simmer over a medium heat then add to the rice once it has absorbed all the water.

Cook over a low heat for 10-15 minutes, stirring occasionally, until rich and thick.

Meanwhile, preheat the grill to hot.

Sprinkle the diced apricot with the soft light brown sugar.

Grill on a lined baking tray until lightly caramelised.

Remove and allow to cool a little.

Stir the chopped pistachios into the rice pudding then spoon into serving bowls.

Top with the apricots and garnish with a few rosemary leaves before serving.

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