Pomegranate-Rosemary Risotto

Serving Size: 4

Pomegranate-rosemary risotto is a creamy and savory dish sweetened slightly by the jewel-like seeds from a pomegranate fruit.


  • 1 Tbsp olive oil
  • 1 Tbsp fresh rosemary leaves, chopped, plus a few extra leaves (whole) for garnish
  • 0.5 cup grated Parmesan cheese
  • 3 Tbsp pomegranate seeds, plus 1 tablespoon of seeds reserved for garnish
  • 0.25 cup pomegranate juice
  • 0.5 cup white wine
  • 1.5 cup water
  • 2 cup low-sodium vegetable broth
  • 1 garlic clove, minced
  • 0.25 cup white onion, diced
  • 1.5 cup Arborio rice
  • 1 Tbsp butter
  • Salt and ground black pepper to season


  1. Heat the vegetable broth and water to simmering.
  2. In a large skillet over medium heat, add the olive oil and butter. When hot, add the onion and cook for about 4 minutes, or until it begins to soften.
  3. Add the rice to the skillet and cook, stirring once or twice, for several minutes or until it begins to absorb some of the oil and butter.
  4. Add the wine, stir, and let it cook for a minute or so for the alcohol to evaporate.
  5. Use a ladle to add the hot broth/water to the rice, one dip at a time. For each ladle of broth mixture you add, add 1 tablespoon of pomegranate juice.
  6. Stir constantly as the rice cooks, and allow the liquid to absorb before adding more.
  7. Continue this process, stirring constantly, for 18-20 minutes, or until all the liquid is gone and the rice softens and becomes creamy.
  8. When you add the last portion of liquid, add the rosemary to the skillet.
  9. When all the liquid has been incorporated and absorbed, and the rice is soft, remove it from the heat. Stir in the Parmesan cheese and 3 tablespoons of the pomegranate seeds.
  10. Serve immediately, garnished with extra rosemary leaves and pomegranate seeds.
  11. Season with salt and ground black pepper to taste.

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