Risotto with pomegranate and leek is a delicious autumn first course, easy and perfect for special occasions, a dish for real gourmets. The pomegranate risotto has a balanced flavor, the sweetness of the leek blends perfectly with the tanginess of the pomegranate, giving a balanced flavor to this fantastic risotto, besides being very tasty, it’s also very beautiful to see, excellent to prepare even as a first course during the Christmas holidays. The pomegranate is rich in beneficial properties and therefore is great not only to enjoy in a juice but also used in cooking to make first courses with pomegranate or even second courses like the PORK LOIN WITH POMEGRANATE SAUCE. Pomegranate risotto is an easy and economical grandma’s recipe, made with simple ingredients perhaps from your own garden and with a pomegranate from your own tree. Do you know the difference between pomegranate tree and pomegranate fruit? The pomegranate tree is the tree and the pomegranate is the fruit, although today the term pomegranate is also used as a synonym for the fruit produced by it. Pomegranate risotto goes perfectly not only with leek but also with speck, walnuts, burrata, taleggio, or robiola. Now let’s see how to make risotto with pomegranate, and if you try it, let me know. Barbara
Here are other pomegranate recipes I recommend you try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients to make risotto with pomegranate and leek
- 11 oz Vialone Nano rice
- 1 leek
- 1 pomegranate
- as needed extra virgin olive oil
- 1 tbsp butter
- 4 cups vegetable broth
- as needed salt
- as needed pepper
- as needed grated Parmesan cheese
How to make risotto with pomegranate and leek
Let’s start preparing the Risotto with pomegranate and leek, cut the leek into rings and place it in a bowl with water, let it soak to remove any dirt, then wash it well and drain.
Cut the pomegranate in half and deseed it, then pass it through a food mill or squeeze it with a potato masher, collecting the juice in a bowl and set the juice aside.
Pour some extra virgin olive oil into a pan, add the leek rings and cook for 5 minutes. Add the rice and let it toast for a couple of minutes, then wet the rice with the broth.
Continue cooking by adding the broth, one ladle at a time, when the rice requires it. Halfway through cooking, add half of the pomegranate juice, and when almost done, add the remaining juice, stir well, and finish cooking.
Remove from heat and cream the risotto with pomegranate and leek with a piece of butter and Parmesan cheese, serve immediately while hot.
How to store risotto with pomegranate and leek
You can store risotto with pomegranate and leek in the refrigerator for 2/3 days, but I recommend consuming it as soon as it’s ready.
