A vegetarian risotto with a surprisingly fresh taste
Course Main Course
Cuisine Italian, Vegetarian
Keyword pomegranate, risotto, ruccola
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 2people
Ingredients
1medium sizedonion, finely chopped
1garlic clove, finely chopped
2table spoons olive oil
1cuprisotto rice
2dlwhite wine
1teaspoon vegetable bouillon
0.5lboiling water
100gManchego, grated
3table spoons pomegranate seeds
50gruccola
20groasted 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.