Apricot and rosemary risotto recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 273 calories / serving
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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, pre-heat 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 risotto then spoon into serving bowls. Top with the apricots and garnish with a few rosemary leaves before serving.

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  • Ingredients

  • 4 apricots, de-stoned and diced
  • 100g risotto rice
  • 10g butter
  • 250ml semi-skimmed milk
  • 50g caster sugar
  • 50g soft light brown sugar
  • 1 tbsp pistachios, finely chopped
  • a few sprigs of rosemary
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  • Energy 1155kj 273kcal 14%
  • Fat 5g 7%
  • Saturates 2g 11%
  • Sugars 30g 33%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 51.3g Protein 5g Fibre 1.1g


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