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Risotto with camembert and pomegranate

ingredients

servings

4

White table wine

1 glass

Shallots

1 half

Butter

30 oz

Iodized salt

to taste

Black pepper

to taste

Vegetable broth

2 fl oz

Pomegranates

1 unit

Camembert

150 oz

Rice

350 oz

first courses from Italy

Risotto with camembert and pomegranate

Risotto with camembert and pomegranate

vegetarian with lactose

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with camembert and pomegranate

Pomegranate grains, with their passionate charm, combined with the creaminess and the intense flavor of Camembert for a divine result!

Risotto with camembert and pomegranate step 1

step 1

Prepare the vegetable broth (fresh or if you do not have time with the dadp) and while shelling the pomegranate. Crush 3/4 of the beans with a potato masher and set aside the juice.

Risotto with camembert and pomegranate step 2

step 2

Meanwhile, cut the shallots thin and make it wither along with the butter in a pan. Add the rice and toast for a few minutes. Add the wine and let evaporate well.

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Risotto with camembert and pomegranate step 3

step 3

Cover with the broth, and stir frequently. As the broth dries out, add more.

Risotto with camembert and pomegranate step 4

step 4

When you miss five minutes at the end of cooking, add the camembert and the pomegranate juice and continue cooking.

Risotto with camembert and pomegranate step 5

step 5

When the rice is cooked, stir in 40 g of camembert and leave to stand for 2 minutes. Serve garnished with pomegranate seeds kept aside. Enjoy your meal!

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