1. Heat butter in a frying pan (or saucepan - see above notes) over medium heat and add rice. Stir rice around for a few minutes to absorb the butter and get a little nutty tasting. 2. Stir rosemary into rice. Add chicken broth. Bring broth to a boil, reduce heat to low. Cover and simmer for 20-25 minutes, until rice is cooked. 3. Add white wine and parmesan cheese and heat through. Salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
