You are searching for:
Lemon Pomegranate Risotto
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 |
Method
Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
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.
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.
| Tweet |
Comments by other users
This recipe has not been commented yet.
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.