Ingredients
- 1 twig rosemary
- 200 g risotto rice
- 100 ml rosé wine
- 350 ml vegetable broth
- 50 ml pomegranate juice
- 1 pomegranate
- 50 g grated Parmesan
- 3 tbs olive oil
- salt, pepper
- red wine vinegar
Preparation
1. Finely chop the rosemary leaves, add all ingredients up to and including the pomegranate juice in the pot and mix. Cover with Secuquick softline and close.
2. Heat the pot on highest level up to the soft window, switch to a low level and cook with time setting “P” in the soft area. At the end of cooking time, put the pot in the inverted lid and allow it to depressurize by itself, remove Secuquick.
3. Cut open the pomegranate and remove the seeds. Add the pomegranate seeds, Parmesan and olive oil to the risotto and mix.
4. Season to taste with salt, pepper and red wine vinegar. Let stand without the lid for approx. 2 minutes before serving.
Tip
- Remove the pomegranate seeds in a bowl with cold water. This prevents the splashing of pomegranate juice, which can cause severe stains.
This recipe has been tested and approved by AMC.
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