Rosé wine makes the perfect, punchy base for a buttery risotto with parmesan cheese.

  • Serves: 2 people
  • Prep time: 10 minutes
  • Cooking time: 30 minutes
    • Italian

    Rosé Wine Risotto

    Recipe Information

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    350g Long Grain Rice

    30g Butter

    30ml Olive Oil

    2 Red Onions

    2 Cloves Garlic

    600ml Rose Wine

    1 Vegetable Stock Pot, dissolved in 600ml boiling water

    2 tsp. Paprika

    1 tsp. Dried Thyme

    40g Parmesan Cheese

    Sea Salt And Black Pepper

    Fresh Herbs to Decorate


    Peel and finely chop the red onions

    Peel and mince the garlic

    In a large saucepan sauté the red onion and garlic in the oil and butter for a few mins on a low heat to soften them, then add the rice and stir through

    Sprinkle over the paprika and the thyme and season with salt and black pepper

    Slowly add the wine and the stock, stirring as you cook till all the liquid is absorbed, and the rice is cooked – keep the heat low while you are cooking, takes about 25/30 mins

    Stir in the parmesan cheese and serve