Lemon pomegranate risotto recipe

Lemon Pomegranate Risotto recipe

This article was published by: Matthew
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This lemon pomegranate risotto recipe is a delightful combination of tangy flavors and creamy textures. The dish features the classic Italian rice cooked in a flavorful broth infused with fresh lemon juice and zest. The addition of pomegranate seeds adds a burst of sweetness and a pop of color to the dish. Perfectly balanced and refreshing, this risotto is a must-try for those looking to add a unique twist to their traditional Italian recipes.
Keywords: lemon, pomegranate, risotto, tangy flavors, creamy textures
Lemon pomegranate risotto recipe details
Ingredients
350 g | rice |
30 ml | dry white wine |
1 | leek, chopped |
1 | lemon, juiced and grated zest |
60 g | butter, unsalted |
60 ml | pomegranate juice |
1 l | vegetable broth |
Instructions
Cut the zest from the lemon into thin strips and blanch them. Squeeze half the lemon and combine the juice with the pomegranate juice. Combine pomegranate and lemon juice.Sauté the leek in the butter, add the rice and stir for 3-4 minutes. Stir in the white wine and keep stirring whilst cooking. Add vegetable broth and continue cooking and stirring until the rice is tender. Stir in the fruit juice and the lemon zest. Stir to combine and cook until heated through. Serve.
Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a
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