# Pomegranate Risotto

Recipe by [Matteo Brandt](https://fridge.menu/en/u/matteobrandt)

A creamy risotto brightened with pomegranate juice and seeds.

Servings: 4 · Cook 30 min · Other

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Pomegranate Risotto](https://image.fridge.menu/adaptations/yqi3raxc/a37f84ce15b9906fa184b9f46deef91afd4fdc34dc379d5c17985f2edf5d631d.jpg)

## Ingredients

- 350 g [Carnaroli rice](https://fridge.menu/en/i/risotto-rice)
- 1 pcs [Onion](https://fridge.menu/en/i/onion)
- 20 g [Butter](https://fridge.menu/en/i/butter)
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 1 pcs [Pomegranate](https://fridge.menu/en/i/pomegranate)
- 125 ml [Red wine](https://fridge.menu/en/i/wine) — or rosé wine
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper)
- [Vegetable stock](https://fridge.menu/en/i/stock)
- 1 tbsp [Parmesan](https://fridge.menu/en/i/parmesan)
- [Dried chives](https://fridge.menu/en/i/chives)

## Steps

1. Squeeze the seeds from the pomegranate and set the juice aside, keeping a few whole seeds for garnishing the finished dish.
2. In a pan, fry the finely chopped onion in olive oil.
3. Add the rice and toast it.
4. Pour in the wine and let it evaporate completely.
5. Add the pomegranate juice and crushed seeds, and finish cooking the risotto, gradually adding the vegetable stock.
6. Season with salt and pepper and sprinkle lightly with dried chives.
7. Remove from the heat and stir in the butter and Parmesan until creamy.
8. Add the remaining pomegranate seeds and serve immediately.

Published 2026-10-07 · Updated 2026-10-08

https://fridge.menu/en/r/risotto-with-pomegranate-yqi3raxc

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