The leek and pomegranate risotto is a simple, delicious first course with a delicate flavor. Carnaroli risotto, a variety of rice I often use in my risottos, is presented in this recipe with the sweetness of golden onion and leek in contrast with the tart note of pomegranate. Best enjoyed in the fall and winter season, ideal for those following a vegetarian diet, and vegan if you omit the butter and cheese.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Fall, Winter
Ingredients
- 17 oz vegetable broth
- 1/3 cup Carnaroli rice
- 1/4 cup leek
- 3/4 oz golden onion
- 1/2 glass dry white wine (scarce)
- to taste pomegranate
- to taste butter
- to taste Grana Padano DOP
- to taste extra virgin olive oil
- to taste fine salt
- to taste white pepper
Tools
- Kitchen Scale
- Cutting Board
- Knife
- Pot
- Ladle
- Slotted Spoon
- Stainless Steel Pan
- Grater
Steps
To prepare the leek and pomegranate risotto…
First, in a pot, heat the vegetable broth, previously prepared, or the same amount of water in which you’ll dissolve a vegetable bouillon cube.
Now take the leek, discard the green leaves and the root end. Score the white part lengthwise and discard the first layer, then slice it into rounds about 1/4 inch thick.
Then peel and chop the golden onion, add it together with the leek to the pan with the extra virgin olive oil and let them soften over medium heat, stirring occasionally with the wooden spoon.
When the onion and leek have softened, add the rice and toast it, then deglaze with the dry white wine and let it evaporate.
When the wine has evaporated, gradually add the broth. Stir the rice occasionally with the wooden spoon and wet it with the broth when you see it’s starting to dry out. Cook the risotto for about 20 minutes over medium heat.
Meanwhile, as the rice is cooking, take the pomegranate, score and remove the top cap with the knife, then score the segments on the peel and gently open it with your hands. Remove the seeds into a bowl (be careful not to stain your clothes).
When the rice is cooked, remove it from the heat, stir in the butter, grated Grana Padano, salt, pepper, and mix. If it is too dry, add a little more broth. Plate the risotto hot, garnishing it with the pomegranate.
