Pomegranate-rosemary risotto is a creamy and savory dish sweetened slightly by the jewel-like seeds from a pomegranate fruit. With the holiday season approaching, consider making a batch for the festivities.
Pomegranates, for me, are a clear indication that the holidays are near. As a kid, that’s when we would enjoy these special crimson fruits. It was so fun to gather up the juicy little seeds to bite and crunch into (my mom, of course, would warn us not to get them on the tablecloth or our clothes for fear of staining).
You’ll find pomegranates at the markets now, and I can hardly resist them when I see them. I picked one up the other day, not really knowing what I’d do with it. I decided on Pomegranate-rosemary Risotto.
This recipe makes great use of the seeds, and I added pomegranate juice to it, too. Not only do the seeds make a lovely, jewel-like addition to an otherwise monotone dish, but they add a touch of sweetness to this savory risotto.
Keep a few things in mind to make a creamy risotto: stir the rice constantly as it cooks (if you’re worried your arm will tire, cook with a friend!), as it helps remove the starch from the rice and gives it a creamy texture; also, don’t add too much liquid to the rice at one time or it will take longer to cook (and diminish its creaminess).
If you’re looking for a way to use this seasonal fruit, make a batch of Pomegranate-rosemary Risotto. It would make an ideal side for Thanksgiving, and add a bit of flair to your table. Remember to keep the seeds away from your tablecloth or you might have some stains to remove.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1-1/2 cups Arborio rice
- 1/4 cup white onion, diced
- 1 garlic clove, minced
- 2 cups low-sodium vegetable broth
- 1-1/2 cups water
- 1/2 cup white wine
- 1/4 cup pomegranate juice
- 3 tablespoons pomegranate seeds, plus 1 tablespoon of seeds reserved for garnish
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh rosemary leaves, chopped, plus a few extra leaves (whole) for garnish
- Salt and ground black pepper to season
- Heat the vegetable broth and water to simmering.
- In a large skillet over medium heat, add the olive oil and butter. When hot, add the onion and cook for about 4 minutes, or until it begins to soften.
- Add the rice to the skillet and cook, stirring once or twice, for several minutes or until it begins to absorb some of the oil and butter.
- Add the wine, stir, and let it cook for a minute or so for the alcohol to evaporate.
- Use a ladle to add the hot broth/water to the rice, one dip at a time. For each ladle of broth mixture you add, add 1 tablespoon of pomegranate juice.
- Stir constantly as the rice cooks, and allow the liquid to absorb before adding more.
- Continue this process, stirring constantly, for 18-20 minutes, or until all the liquid is gone and the rice softens and becomes creamy.
- When you add the last portion of liquid, add the rosemary to the skillet.
- When all the liquid has been incorporated and absorbed, and the rice is soft, remove it from the heat. Stir in the Parmesan cheese and 3 tablespoons of the pomegranate seeds.
- Serve immediately, garnished with extra rosemary leaves and pomegranate seeds.
- Season with salt and ground black pepper to taste.