I really enjoyed this risotto with spinach and pomegranate. I imagined it would be good since I like all its ingredients, but I didn’t expect to like it this much. The slightly tangy taste of this fruit perfectly matches the sweeter and more delicate flavor of the spinach and rice. The preparation is very simple and the result is highly satisfying. Furthermore, let’s not forget that the pomegranate is not only a true powerhouse of health but is also considered a lucky fruit. A little luck never hurts. Do you agree?
Other pomegranate recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Risotto with Spinach and Pomegranate
- 1.5 cups Carnaroli rice
- 7 oz fresh spinach (weight after cleaning)
- 1 pomegranate
- 1 shallot (large)
- 2.8 oz cream cheese
- 1.8 oz Grana Padano, grated (or Parmesan)
- vegetable broth
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Citrus Juicer
- 1 Sieve
- 1 Saucepan
Preparation of Risotto with Spinach and Pomegranate
Clean the spinach by removing the tough stems, then wash them thoroughly under running water and cut them into small pieces. Don’t worry if it looks like a mountain. Be aware that, once cooked, they’ll shrink to almost nothing. If you want to speed up preparation time, you can use pre-washed packaged spinach, but I recommend giving them a quick rinse anyway.
Cut the pomegranate in half, extract 1.5 to 1.75 oz of whole seeds, then juice the two halves as if they were oranges: you’ll need about 2/3 cup of juice.
Strain the juice through a small fine-mesh sieve.
Peel and finely chop the shallot. I used a manual pull-chopper, which I find very handy. If you wish to purchase it, you can find it by clicking HERE.
In a large saucepan, heat a few tablespoons of oil and sauté the shallot. Let it sizzle for a moment, then add the rice and toast it for 2-3 minutes, stirring occasionally.
Then, pour the strained pomegranate juice into the saucepan.
Begin adding hot broth, pouring more as it gets absorbed by the rice.
After a few minutes, also add the spinach and continue cooking, adding more broth as needed.
Once cooked, add the cream cheese, the grated cheese, and adjust the salt if necessary. Mix well, cover with a lid, and let it rest for 3 minutes.
Finally, serve the risotto with spinach and pomegranate on individual plates, add the whole seeds set aside, and sprinkle with freshly ground black pepper. Serve immediately. Enjoy! Paola.
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