Fish with saffron
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Risotto with camembert and pomegranate
ingredients
servings
4
White table wine
1 glass
Shallots
1 half
Butter
30 grams
Iodized salt
to taste
Black pepper
to taste
Vegetable broth
2 liters
Pomegranates
1 unit
Camembert
150 grams
Rice
350 grams
first courses from Italy
Risotto with camembert and pomegranate
Risotto with camembert and pomegranate
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pomegranate grains, with their passionate charm, combined with the creaminess and the intense flavor of Camembert for a divine result!
preparation
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.
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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step 3
Cover with the broth, and stir frequently. As the broth dries out, add more.
step 4
When you miss five minutes at the end of cooking, add the camembert and the pomegranate juice and continue cooking.
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!
