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Rosemary Risotto
Source: dLife

Creamy rice with the fresh flavors of rosemary, sage, parsley, and basil.

Prep Time: 45 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 318.0
Total Carbs 31.7 g
Dietary Fiber 1.0 g
Sugars 1.3 g
Total Fat 15.1 g
Saturated Fat 3.6 g
Unsaturated Fat 1.4 g
Potassium 107.4 mg
Protein 7.5 g
Sodium 97.2 mg
Dietary Exchanges
3 Fat , 1/2 Vegetables , 1/2 Meat , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 tbsp  fresh sage
3 tbsp  fresh rosemary
3 each  parsley sprigs
3 tbsp  fresh basil
1 1/2 quart  cold water
5 tbsp  extra virgin olive oil
0 1/2 each  medium onions
1 cup  Rice, arborio, white, dry
1 cup  white wine
0 1/2 cup  grated parmesan cheese, low sodium
1 tsp  salt and pepper
  1. Using butcher's twine, tie one stem each of sage, rosemary, parsley, and basil together. Put the stems in a saucepan with 1 1/2 quarts of water and bring to a boil. Chop remaining herbs.
  2. Remove from the heat and let sit in the warm water for 30 minutes. Then strain and bring back to a low simmer.
  3. Put the chopped onions, 3 tablespoons of olive oil, 1 teaspoon of salt, and a pinch of pepper in a saucepan and cook for 1 minute.
  4. Add the rice, wine, and chopped herbs. Stir every 15 seconds until the wine is absorbed.
  5. Once the wine has been absorbed, add the stock 1/2 cup at a time and stir frequently.
  6. After 1/2 cup of the stock is absorbed add another 1/2 cup. Continue until about 3 cups of stock have been added.
  7. Continue to add stock until the rice is no longer hard and starchy.
  8. When the risotto is cooked it should look like thick oatmeal. Remove from the heat and mix in the parmesan cheese and 2 tablespoons of olive oil.
  9. Let sit for 2 minutes and stir just before serving. Season with salt and pepper.

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