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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!

14 June, 2017
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Dietary Consideration

serves for


total time

0 HR 45 MIN


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


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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