Risotto with pomegranate – Recipe with photo Il Cuore in Pentola

The Pomegranate rice it is a first course Delicate and Refineda perfect balance between the taste slightly Sour of the fruits of the pomegranate and the Creaminess typical of risotto. There pomegranate it is a typical fruit of the autumn period often used to decorate tables and dishes. Its juicy grains are rich in Vitamins and make pomegranate juice a real panacea for our body.

Unlike what one might imagine, the flavor of this risotto is not sweet at all, on the contrary, it is slightly acidic, which makes it perfectly combinable with Robiolato the Taleggio cheese and al Mascarpone cheese. Another possible combination is with lo Speck but in my opinion it covers the pomegranate flavor a bit too much. I prepared it with Robiola and I loved it. If you too love to experiment with new dishes and combinations, this risotto could be right up your alley!

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Risotto with pomegranate: easy and tasty recipe!

Preparation30 min

Baking20 min

Total time50 min

Portions: 2 Portions

Cost: Bass


  • 180 gr Carnaroli rice
  • 1.5 lt vegetable broth
  • 1 pomegranate
  • 80 gr soft cheese (taleggio cheese or mascarpone)
  • half white onion
  • half glass White wine or red
  • 20 gr butter
  • salt and pepper
  • parmesan

Print Ingredients


How to make pomegranate risotto

First prepare the vegetable broth which, once ready, will have to boil for all the time it takes to cook the risotto.

Open the pomegranate and put all the beans in a small bowl.

pomegranate grains

Pass the pomegranate seeds in the vegetable mill to extract the juice. Keep the pomegranate juice aside.

pass pomegranate grains

Put the butter in a saucepan and add the chopped half onion. Let the onion fry on a low flame. When the onion is wilted, add the rice and toast it for a couple of minutes, until the beans become translucent.

fry onion and toast rice

Pour in the wine, white or red, and let the alcohol evaporate.

deglaze rice with wine

add 2 ladles of vegetable broth, salty and let the risotto cook over medium heat. Add hot broth every time it dries out. halfway through cooking, add the pomegranate juice and continue with the cooking.

add pomegranate juice

When cooked, remove the risotto from the heatadd a knob of butter and 2 tablespoons of Parmesan and stir in the risotto. Lastly, add the robiola and stir until the risotto is creamy.

stir risotto

If the risotto gets too dry, add a little vegetable broth to dilute.

Serve your pomegranate risotto with a few pomegranate seeds and a grind of black pepper.

Pomegranate rice