Autumn: in the garden is the time of pomegranate!

Now is its moment of glory, when hanging from its branches rose-red fruits that look like large apples from the romantic winter colors in the middle of a beautifully golden foliage. It ‘a historical presence, a good omen because symbol of fertility. In fact always admired for the color of its flowers, the beauty and goodness of its fruit – the juice of which can become a refined ingredient in the kitchen.

Risotto with robiola cheese and pomegranate seeds

– 200 gr of Carnaroli rice
– 200 grams of soft cheese creamy
– 1 liter of vegetable stock
– 1 shallot
– 3 pomegranates
– 2 tablespoon butter
– Grated cheese
– 1 bay leaf


Finely chop the shallot and let it brown in a little oil: add the rice and let it roast on the stove for about 5 minutes, stirring frequently to prevent sticking to the pan.

Pour the first ladle of broth: let the rice absorb the liquid and add gradually until you finish the broth. Cook rice over low heat, stirring often. When almost cooked, prepare the creaming: Add the butter to the rice and the fresh Robiola. Stir and mix well, adding the grated cheese.

During cooking the rice prepared pomegranate juice: clean two pomegranates and pass their seeds in a blender and you will get its juice. Do it thicken by putting it in a saucepan with a teaspoon of butter and making it boil for a few minutes with a bay leaf.

Clean the third pomegranate and set aside to decorate the rice grains. Serve the risotto on the plates and each put a tablespoon of pomegranate sauce and sprinkle on a tablespoon of rice grains.

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