Rosemary Sticky Rice

1 sprig fresh rosemary (rinsed)
1 cup Arborio (or risotto) rice
1/4 cup grated Parmesan cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 cups reduced-sodium chicken broth
1/3 cup sweet Marsala wine
2 tablespoons unsalted butter

1. Snip rosemary leaves finely, using kitchen shears (2 teaspoons). Place in a microwave-safe bowl.

2. Add remaining ingredients. Cover 20-22 minutes, stirring twice, or until liquid is absorbed and rice is tender. Fluff rice with fork and serve.