Pomegranate & Pinenuts Risotto

With so many pomegranates that gives me the tree that I own in the countryside, why not to try a combination a little different than usual?


Ingredients:
Rice
Onion
Pine nuts
Pomegranate
Oil
Salt
Sugar

Method:
Let’s start with the preparation of rice. Toast the rice in a sauce pan for about 2 minutes, the rice should be toasted alone, without oil or anything else. Add water, salt and let it cook (for all those who, like me, use a pressure cooker, it will take 5 minutes).
In the meantime clean and slice the onion and shelled the pomegranate seeds. Put the onion in a sauce pan with a little oil and sauté, season with salt and add sugar, keep on cooking dissolving the sugar and adding some of the pine nuts and pomegranate seeds. When the sauce is done, add the rice cooked al dente and finish creaming. Garnish with more pine nuts and raw pomegranate seeds.
Note: I can not give you the doses because I didn’t pay attention to them, and I just went on accordingly to my taste!

It seems to me an easy recipe to make depending on the tastes of the moment, putting more or less pine nuts, more or less pomegranate seeds, and so on. And I really like the contrast between the sour taste of pomegranate and the sweet of the onion (which, in cooking, will tend to caramelize) which blend delightfully in this preparation with the addition of pine nuts.
The idea for this recipe came looking at some risotto recipes on the Internet.

Chef: Cucina-vegetariana.blogspot.com

1. EleonoraNW3 27 September 2010 at 15:03

   

   I definitely love this!! I remember I tasted a dip with pomegranate, pine nuts and aubergines. It was sooooooooo delicious! This dish reminds me that one. A bit 🙂

   
   
2. Cassandra78 27 September 2010 at 15:30

   

   Nice! I’ll give it a try with wild rice maybe

   
   
3. Titti 30 September 2010 at 23:09

   

   Yumm Yumm!!! 🙂