The pomegranate and prosecco risotto is an elegant and refined first course, perfect for special occasions.
If you want to impress your guests during the holidays, success is guaranteed with this recipe!
This dish is easy to make and will win you over with its creaminess and pleasant sweet-tart note.
Read the article Pomegranate: beneficial properties and recipes
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 cup rice
- 1 cup pomegranate seeds
- 1.75 oz prosecco
- to taste onion
- to taste extra virgin olive oil
- to taste salt
- 1.5 tbsp butter
- 2 tbsp Parmesan cheese
Tools
- Juicer
Steps
To prepare the pomegranate and prosecco risotto, transfer the pomegranate seeds into a juicer or blender (set aside 2 tablespoons of seeds for decoration).
Extract the pomegranate juice, store it in a bowl, and set aside.
In a pot, pour a swirl of extra virgin olive oil and the chopped onion. Put on low heat and let the onion soften.
Then add the rice and toast it for a couple of minutes, stirring continuously.
When the rice becomes translucent, deglaze with prosecco and let it evaporate.
Add the pomegranate juice and cook for a minute, then add a couple of ladles of vegetable broth (or hot water).
Finish cooking by occasionally adding broth and continuing to stir. Finally, adjust the salt.
Turn off the heat and stir in the butter and grated Parmesan cheese. Mix well to make it creamy.
Garnish with pomegranate seeds and serve at the table. Enjoy your meal!
If you make one of my recipes, share the photo using the hashtag #ricettedilibellula.
To receive new recipes every week for free in your email, subscribe to the Newsletter.
If instead you want to receive the recipes directly on your phone, subscribe to the Telegram channel or the WhatsApp channel.
