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Risotto with pomegranate





320 grams


1 unit

Extra virgin olive oil

to taste

Vegetable broth

1 liter


to taste


to taste

White table wine

1 glass

Grated Parmesan cheese

1 spoon

Pomegranate grains

400 grams

first courses from Italy - Puglia

Risotto with pomegranate

Risotto with pomegranate

vegetarian with lactose

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with pomegranate

Are you looking for a particular but tasty risotto? Here is the risotto with pomegranate!

Risotto with pomegranate step 1

step 1

Prepare the vegetable stock by boiling water with vegetables (eg celery, carrot, onion) and salt. Cook for 2 hours. The quick alternative: As a substitute for the broth, you can use water and vegetable nut.

Risotto with pomegranate step 2

step 2

Shell the grains of the pomegranate trying to eliminate the whitish filaments and blend half of the seeds. The other half set them aside.

Risotto with pomegranate step 3

step 3

In a saucepan with a little extra virgin olive oil, sauté the finely chopped onion. Then pour the rice in rain and toast over high heat for a couple of minutes turning it with a wooden spoon, then blend with white wine.

Risotto with pomegranate step 4

step 4

Once faded, proceed with the classic method to prepare the risotto: slowly moisturize the rice, adding the broth a little at a time. Halfway through the cooking of rice, add the pomegranate juice,

Risotto with pomegranate step 5

step 5

Continue cooking until the rice is cooked and a few minutes before removing the pan from the heat add the pomegranate grains.

Risotto with pomegranate step 6

step 6

Turn off the heat, season with a ground of pepper and stir in grated Parmesan cheese.

Risotto with pomegranate step 7

step 7

Garnish the dish with glia other pomegranate grains scattered on the edges ... and .. good appetite! :)

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