Honey, Sage and Rosemary Risotto

Name: Honey, Sage and Rosemary Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 360 g of Carnaroli Rice; 1 Shallots; Mezza glass of Dry White Wine; 1 tablespoon of Honey; 4 leaves of Sage; 2 sprigs of Rosemary; 100 g of Goat Cheese; 50 g of Butter; 1 l of Vegetable Broth; Parmesan Cheese; Black Pepper; 2 tablespoons of Extra Virgin Olive Oil

Creamy and full of flavor, Honey, Sage and Rosemary Risotto is a first course with a unique taste, perfect for dinners on special occasions.

Difficulty Easy
Preparation 10 minutes
Cooking 20 minutes
Servings for 4 people

If you want to impress with a simple dish, Honey, Sage and Rosemary Risotto is the recipe for you. Like all risottos, it’s a perfect first course, made even more refined by the unusual pairing of herbs and honey.

Also like all risottos, it’s fairly simple to make, but it needs some care while you cook it so you get not only perfectly cooked rice but also a creamy texture. By following our tips, the Honey, Sage and Rosemary Risotto Recipe will become one of your favorites.

Among other unusual risotto recipes, we recommend trying the Beer Risotto, the Apple and Speck Risotto and the Amatriciana Risotto.

Ingredients for 4 people

360 g of Carnaroli Rice
1 Shallots
1/2 glass of Dry White Wine
1 tablespoon of Honey rosemary honey
4 leaves of Sage
2 sprigs of Rosemary
100 g of Goat Cheese
50 g of Butter
1 l of Vegetable Broth
Parmesan Cheese to taste
Black Pepper to taste
2 tablespoons of Extra Virgin Olive Oil

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Method

To make the Honey, Sage and Rosemary Risotto, start by finely chopping the shallot and sautéing it in a pan with the oil and butter.
Then add the rice and, after toasting it for a few minutes and stirring from time to time, deglaze with the white wine over high heat.
When you can no longer smell alcohol rising from the pan, start adding the boiling broth, one ladleful at a time, until it just covers the rice. Cook the rice until done, always adding the liquid a little at a time.
Five minutes before the end, finely chop the sage and rosemary with a knife and add them to the rice.
With the heat off, stir in the goat cheese, honey, Parmigiano and some ground pepper until creamy. Serve the risotto immediately, garnishing it with a sprig of rosemary if you like. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can customize this herb risotto with the herbs you like best. Try it, for example, with thyme or oregano.

Tips

We recommend making the Honey, Sage and Rosemary Risotto at the last minute so you can serve it freshly made, hot and loose and creamy (all’onda, as Italians say), just as it should be.

Storage

You can keep leftover Honey Risotto in the fridge in an airtight container. The next day, reheated in a pan, it will be even better.