Risotto with ruccola and pomegranate seeds (receipe)


This risotto surprises with the freshness of the pomegranate seeds, the sharp ruccola as well as with the creaminess of the manchego.


Risotto with ruccola and pomegranate seeds

A vegetarian risotto with a surprisingly fresh taste
Course Main Course
Cuisine Italian, Vegetarian
Keyword pomegranate, risotto, ruccola
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people


  • 1 medium sized onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 table spoons olive oil
  • 1 cup risotto rice
  • 2 dl white wine
  • 1 teaspoon vegetable bouillon
  • 0.5 l boiling water
  • 100 g Manchego, grated
  • 3 table spoons pomegranate seeds
  • 50 g ruccola
  • 20 g roasted almond sticks


  • Roast the chopped onion and garlic clove in the olive oil on medium heat while being careful not to burn them.
  • Add the risotto rice and let it roast until the grains are shiny. Then pour the white wine over the rice and on a low to medium heat let everything simmer until the wine has evaporated.
  • Next add the bouillon and the boiling water and carefully stir everything before letting the rice cook until it is al dente.
  • To finish off, stir in the grated Manchego and ⅔ of the ruccola. Turn off the heat and let the risotto rest for 1-2 minutes.
  • Serve the risotto with a few pomegranate seeds, a few ruccola leaves and some roasted almond sticks.

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