Rosemary Sticky Rice

December 23, 2010

A nice change from ordinary risotto, made easily in the microwave  and tasting like you stirred ..and stirred…and stirred! The combination of the slightly sweet Marsala with the savory rosemary is divine,with a slight kick from the salty parmesean. We love it, and hope you do too.

  • several sprigs of fresh Rosemary,leaves stripped and finely minced (dry is fine- it happened to be what I used the day I made this.Fresh of course is better)
  • 1 C. Arborio rice
  • 2 C. vegetable broth (or chicken)
  • 1/2 c. Marsala wine
  • 3 T. butter
  • 1/4 C. grated  Parmesean cheese
  • additional cheese for top


Finely snip Rosemary leaves into microwave bowl.Add all the remaining ingredients except butter and cheeses.

Cover and microwave on high for ten minutes. Stir. Return to microwave for ten minutes more.

Add 2 T. butter, stir til creamy and melted.


Add 1/4 C. cheese, and last tablespoon of butter  and stir gently.

Put in serving bowl and top with more grated cheese.


One comment

  1. This looks great! Will try this over the holiday weekend when I’m not working! Hope you are all doing well. Thanks!

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