The pomegranate risotto in a pressure cooker is a simple, quick, and scenic recipe, perfect for special occasions like Christmas and New Year’s Eve: the pomegranate seeds, besides giving a bright color, are a symbol of luck and prosperity. Thanks to the pressure cooker, cooking takes just 6 minutes from the whistle, ensuring a creamy, shiny, and perfectly cooked risotto without having to spend hours at the stove.
The preparation is surprisingly simple: toasting the rice, adding hot broth and pomegranate seeds, and then into pressure.
Once ready, the risotto is creamed with parmesan and a drizzle of oil to enhance its color and creaminess. The fresh seeds are added on top when serving, creating an immediate decorative effect, perfect for festive dishes.
READ F.A.Q. AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Minute
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter, New Year's Eve
Ingredients
- 5.6 oz Carnaroli rice
- 1 pomegranate (seeds and juice)
- 2 tbsp extra virgin olive oil
- to taste onion
- 1/4 cup dry white wine
- 1.7 cups beef broth
- 0.7 oz grated parmesan cheese
- rosemary
- pepper
Tools
- Pressure Cooker
Steps
Gently sauté the chopped onion with the oil.
Add the rice and toast it for a few minutes until it becomes translucent; deglaze with white wine (it’s best at room temperature).
When the wine is almost completely absorbed, add the pomegranate seeds (setting aside about a tablespoon for the final decoration) and the chopped rosemary needles. Stir.
Pour about 3 ladles of boiling beef broth (it should basically cover the rice); close the lid, bring the pot to pressure, and count 6 minutes from the whistle.
Depressurize the pot, add butter and parmesan, and cream.
Wait about a minute and then serve the risotto on flat plates, with the reserved seeds and a generous sprinkle of pepper.
Notes and Tips:
Use a good white wine and do not pour it cold from the fridge over the rice as it lowers the temperature and could spoil the grains.
The most suitable rice, and the one I always use, is the Carnaroli variety.
FAQ
Can I prepare it without beef broth?
Yes, vegetable broth works too, but the flavor will be more delicate.
Can I use another type of rice?
It’s better to use Carnaroli or Arborio: they hold up during pressure cooking without becoming mushy.
