Pomegranate Risotto: how to make it

Pomegranate risotto is a delightful main dish that will be good for an autumn dinner with friends. If you want to impress your diners, read the complete recipe for the preparation of a simple but very sought after dish but…

One of the most delicious Italian dishes

First, here is the list of ingredients for making a great pomegranate risotto. To make this exceptional Italian recipe, you need:

  • 320g of rice
  • 2 pomegranates
  • 1 glass of dry white wine
  • 1 onion
  • vegetable broth
  • grated cheese
  • butter
  • oil
  • salt
  • pepper.

Pomegranate risotto is one of the most popular Italian made recipes during the autumn. This is in fact the best time of year to eat pomegranate and make it the protagonist of this tasty main dish. It is clear that for the success of the recipe, I suggest you buy ripe pomegranates and a quality wine.

risotto al melograno, Italia, ricette,

What are the main steps?

First you have to get the grains from one pomegranate and the juice from the other. In the meantime put a saucepan on the heat with two tablespoons of oil, a chopped onion and rice until it is toasted.

At this point, pour in the wine and let it evaporate. Then pour the pomegranate juice and some ladles of hot vegetable broth until the rice is cooked.

When the risotto has reached the right texture, combines the pomegranate grains, butter and a pinch of pepper. Finally, sprinkle with grated cheese and serve hot.

Step by step instructions

For the best pomegranate risotto you will have to start with the preparation of the vegetable broth, like any other risotto.

After this, cut the pomegranate, dividing the fruit in half by using a knife. Take the grains, making sure to keep a few apart for the final decoration, while get the juice from the other one by passing the grains through a mouly.

Now, pour a little oil into a frying pan and fry an onion on a low heat, adding one ladle at a time of the previously prepared vegetable broth. Combine the rice, which must toast at a medium heat, stirring frequently so it does not stick to the bottom.

Simmer with the wine, taking care to make it evaporate well, and continue to add vegetable stock for another 20 minutes.

Now pour the previously prepared pomegranate juice and continue until it is cooked. Once the risotto is ready, turn off the heat and add the butter and the Parmesan. Mix everything well.

Finally, add whole pomegranate grains to garnish a perfect dish.

How to keep a pomegranate risotto

To keep this tasty dish at its best, use an airtight container and place it in the fridge. It will remain perfect till the next day. On the other hand we do not recommend freezing it.

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