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
- Heat the vegetable broth and water to simmering.
- 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.
- 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.
- Add the wine, stir, and let it cook for a minute or so for the alcohol to evaporate.
- 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.
- Stir constantly as the rice cooks, and allow the liquid to absorb before adding more.
- Continue this process, stirring constantly, for 18-20 minutes, or until all the liquid is gone and the rice softens and becomes creamy.
- When you add the last portion of liquid, add the rosemary to the skillet.
- 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.
- Serve immediately, garnished with extra rosemary leaves and pomegranate seeds.
- Season with salt and ground black pepper to taste.
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