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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.

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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

Ingredients

  • 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

Instructions

  • 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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