Entertaining Rhubarb Risotto recipe By Cottage Life Published: May 14, 2012 Updated: May 2, 2025 share Share on Facebook Share on Twitter Share on Pinterest Copy Link Cancel Jump to Recipe Print Recipe Rhubarb Risotto Risottos aren’t difficult, but they do need frequent—although not constant—stirring. Adding liquid about every two minutes makes it difficult to get too far from the stove, but you can be doing other things in the kitchen. For instance, I chop the rhubarb and grate the cheese after I’ve started adding stock. The trick with a risotto is knowing when it’s done—the rice grains should still be distinct, with a little bite, like al dente pasta, and the sauce should be quite loose. Timing can be tricky, because a risotto is a little unpredictable and, like pasta, it doesn’t hold very well. When it’s ready, it’s ready, so serve a risotto with something else that will hold. Leftover risotto is fantastic formed into croquettes, breaded and fried. No ratings yet Print Recipe Pin Recipe Course dinner, lunch Servings 4 people Ingredients 1x2x3x3 tbsp butter (45 ml)2 shallots, finely chopped6 cups low-sodium chicken or vegetable stock (1.5 L)2 cups arborio rice (500 ml)¼ cup white wine (60 ml)2 cups rhubarb, cut in ½″ (1 cm) lengths½ cup grated Parmigiano Reggiano cheese (125 ml)Salt and freshly ground pepper Instructions In a large saucepan, melt butter over medium to medium-high heat. Add shallots and cook, stirring occasionally, until transparent (about 2 minutes). Meanwhile, in another saucepan, bring stock to simmering.Add rice to shallots, and stir for about 2 minutes, until rice is coated in butter and glossy. Add white wine, stir until wine is absorbed. Ladle in about 1/2 cup hot stock and stir frequently until the stock is almost absorbed. Continue adding the stock, a ladle at a time, and stirring frequently until each addition is almost absorbed. After the second or third ladle, add the rhubarb.When almost all the stock is used, taste the rice–it should be tender, but with a little bite. At this point (even if you haven’t used all the stock), add the grated cheese. The cheese will thicken the mixture slightly; if it’s too thick, thin with a little extra stock or water. Adjust seasoning. Garnish with some finely chopped raw rhubarb. Tried this recipe?Let us know how it was! Related Story Forest mushroom risotto recipe from Catan: The Official Cookbook Related Story We picked our favourite Italian delivery service for cozy fall and winter dining Related Story 8 expert-approved Canadian cheeses to serve to your cottage guests Sign up for our newsletters By submitting your information via this form, you agree to receive electronic communications from Cottage Life Media, a division of Blue Ant Media Solutions Inc., containing news, updates and promotions regarding cottage living and Cottage Life's products. You may withdraw your consent at any time. Dockside Weekly The latest cottage-country news, trending stories, and how-to advice Dockside DIY Bi-weekly Fix-it info, project ideas, and maintenance tips from our DIY experts The Great Outdoors Monthly Nature and environment news and inspiration for people who love to get outside The Key Weekly Need-to-know info about buying, selling, and renting cottage real estate Family Matters Five-part series Untangle the thorny process of cottage succession with expert advice from lawyer, Peter Lillico