The pomegranate risotto it is a first course with a refined appearance and an intriguing flavor, perfect to amaze your guests. A recipe with a creative soul simple to be made and ready in half an hour, ideal for one dinner with friends or a festive occasion.
Ingrediants
- 240 g of rice
- 2 pomegranates
- 1 white onion
- vegetable broth
- 1 glass of dry white wine
- Grated Grana Padano
- 20 g of butter
- extra virgin olive oil
- salt
- pepper
Let yourself be conquered by the creaminess and sweet-sour note of Risotto with pomegranate, a recipe that does not involve difficulties and guarantees an original first course, perfect for one dinner with friends or a special lunch.
The first feature that catches the eye is undoubtedly the color of the risotto, given by the presence of pomegranate juice added in cooking. The grains that dot it are instead joined only at the end, so as to remain intact and release all their verve. The creaming with butter And Grana Padano on the other hand, it ensures its delicacy.
The pulp of the little ones pomegranate grains, sweet and juicy and slightly tart in the aftertaste, it contains a good amount of vitamin C. It is a autumn fruit which finds interesting uses in the kitchen also thanks to the beautiful ruby red color: see our in-depth study How to cook pomegranate: properties, uses and recipes
If you are looking for a risotto from the easy and creative recipe you will find numerous: try for example the Risotto with apples and balsamic vinegar or the Risotto with beetroot and gorgonzola.
OTHER TASTY RECIPES: Risotto with taleggio cheese and orange scent, Risotto with blueberries and speck, Risotto with Lambrusco
How to prepare: Pomegranate risotto
- Execution
- average
- Preparation time
- 15 min
- Cooking time
-
20 min – 25 min
- Portions
-
4
How to prepare: Pomegranate risotto
Start preparing the pomegranate risotto from the fruit. First, carefully shell one pomegranate, trying to leave the grains intact and squeeze the juice of the other.
Heat two tablespoons of oil in a saucepan, let the chopped onion soften, add the rice and mix. When the rice has browned, sprinkle it with the wine and let it evaporate. Then pour the pomegranate juice and cook the risotto as usual, adding a ladle of hot broth at a time.
When cooked, add salt and remove from the heat. Add the pomegranate seeds, a knob of butter and the grated cheese. Stir and leave to stir in the covered pot.
Transfer the pomegranate risotto to serving dishes, complete with a grind of pepper to taste and serve.
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