This simple and easy rosemary risotto recipe makes a good base for toppings such as grilled or roasted red kuri winter squash wedges, sautéed mushrooms or even something as simple as an extra squeeze of lemon. For extra nutrients and flavor, you can also add spinach leaves or a handful of young rucola to the mix. Yes, there are options here. However you like to enjoy your risotto, this recipe shows just how easy it is to prepare an Italian classic.
What do you need to make this rosemary risotto recipe?
Since this is essentially just a simple risotto recipe with fresh rosemary, you don’t need much to make it. The most important thing here is the right ingredients to achieve a perfectly creamy risotto.
- Olive oil – ideally a good quality extra-virgin olive oil that isn’t sensitive to heat.
- Butter – the real deal is what you want to use here.
- Onion and garlic – aromatics an important part of any risotto. Shallots of course can used instead of yellow onions.
- Risotto rice – I like to use Carnaroli rice, but you can also use Arborio or rice labeled “risotto rice”
- Fresh rosemary – fresh isn a must for the best flavor. I use tender rosemary leaves directly from the plant.
- White wine – use a dry white wine, one that you actually like the taste of. I usually use a Germany riesling, as I like the taste when used for pasta sauces or risotto.
- Chicken broth – of course homemade broth tastes best, stock cubes work just fine here. I find chicken broth gives more flavor than vegetable broth so it’s my go-to choice for this basic risotto recipe.
- Parmesan – freshly grated Parmesan is best, as it melts better than pre-grated parmesan, and gives the risotto a creamy consistency.
There are so many ways that you can customise this recipe! I chose to top it with red kuri (hokkaido) winter squash which I grilled using my cast iron grill plate (rather then heating up the oven and roasting it). The squash could also be mixed in with the risotto, as could some greens to add a pop of color and also more good-for-you nutrients.
But you could also add your favourite other vegetables to this risotto. Try fried mushrooms, or oven roasted vegetables such as parsnips and carrots.
And of course, you can always keep it pure, maybe add a little lemon zest or an extra squeeze of lemon juice at the end and simply serve it with a salad on the side!
Looking for other risotto recipe inspiration?
Try one of these delicious risotto recipes:
- Tomato Risotto with Fresh Tomatoes & Zucchini Goat Cheese Parcels
- Butternut Squash Risotto
- Spinach Risotto with Fresh Herbs
- Shiitake Mushroom Blue Cheese Risotto
Rosemary Risotto with Grilled Winter Squash
A simple recipe for rosemary risotto with grilled red kuri (hokkaido)n squash. Easily adaptable by adding your favorite toppings.
- 500 g Red kuri (hokkaido) squash, seeded and cut into thin wedges
- 2 tablespoon extra-virgin olive oil, divided
- Pinch of cayenne pepper
- Sea salt and freshly ground pepper, to taste
- 6 cup chicken broth, warmed (1.5l)
- 1 1/2 tablespoons butter
- 2 small yellow onions, finely chopped
- 1 large clove garlic, minced
- 2 teaspoons coarsely chopped fresh rosemary
- 1 1/2 cup risotto rice (Arborio or Carnaroli) (300 g)
- 1/3 cup white wine (80 ml)
- 1/3 cup finely grated parmesan (35 g), plus extra, to serve
- 1 handful spinach, stems trimmed, leaves shredded (optional-add-in)
- Juice from 1/2 a lemon
Transfer the squash wedges to a medium bowl, drizzle with 1 tablespoons olive oil and season with a pinch of cayenne pepper, salt and pepper.
Heat a grillplate over medium-high heat. Cook pumpkin for 7-8 minutes on one side, until browned, flip and reduce heat slightly and continue cooking until tender (depending on size of pieces).
Meanwhile, heat butter and remaining 1 tablespoon oil in a large saucepan or wok over medium to medium-high heat. Add onion and garlic, and cook, stirring, for 5 minutes, or until soft. Add rosemary and rice, stir, 1 minute or until rice is well coated.
Add the wine, and cook, stirring for 2-3 minutes, or until reduced slightly. Gradually add 1-2 ladleful (about 1/2 cup) of warm chicken broth to rice mixture, stirring constantly until all liquid is absorbed. Continue adding broth, a ladleful at a time, stirring constantly until all liquid is absorbed before adding more. This will take about 20-25 minutes. Rice should be creamy and tender but still firm to the bite (al dente).
Add the parmesan and spinach (if using), stir to combine, then remove from heat. Season with a squeeze of lemon, salt and pepper, to taste.
Spoon risotto into shallow serving bowls. Serve topped with grilled squash wedges and extra parmesan.
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