Risotto with pomegranate, brie and cream of leeks
2 recipes
Risotto with pomegranate
ingredients
servings
2
Leeks
2 unit
Pomegranates
2 unit
Carnaroli rice
200 oz
Vegetable broth
2 cups
Rosé wine
0.2 fl oz
first courses from Italy
Risotto with pomegranate
Risotto with pomegranate
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The acidulità pomegranate accompanied the sweetness of leeks allows you to create a truly delicious and healthy risotto
preparation
step 1
Shelling pomegranate removing well the white membrane.
step 2
Remove some berries for decoration and go with the remaining mill.
step 3
Remove leek from the beard and green part and make it into rounds.
step 4
Heat the oil in a frying pan and soften the leek over a slow fire.
step 5
Combine a ladle of vegetable broth and cook over low heat for 10 minutes.
step 6
When cooked, add a little 'salt and pepper and blend the leek in Minipimmer.
step 7
Iin a large skillet, place the oil and toast the rice for a few minutes on high heat.
step 8
Blend with the rose wine.
step 9
When the wine will be completely absorbed slowly add the broth for 10 minutes.
step 10
Add the leek cream and continue cooking for another 10 minutes doing blend the mixture. Continuing to add the stock.
step 11
Combine the pomegranate juice and continue cooking for another 5 minutes, stirring constantly.
step 12
Serve the risotto combining extra virgin olive oil and pepper and garnish with the beans previously set aside and parmesan cheese shavings.
