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Crispy leek risotto with pine nuts and pomegranate

For some people, making risotto is a challenge, but after a few not-quite-there attempts, you’ll make it, don’t stress. Now, level up, this recipe calls forĀ a side project at the same time, but it’s so worth trying! Remember to keep some leek and pomegranate seeds aside for decoration. Enjoy.

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IngredientsĀ for two

  • 150gr. arborio rice
  • 1 small onion, chopped
  • 175gr. white wine
  • a handful of pine nuts
  • a handful or pomegranate seeds
  • 1/2 leek cut in thin strings
  • sesame oil
  • 2tbsp butter
  • 50gr. grated parmesan cheese, plus more for serving
  • 800gr. veg (or chicken for a non vegetarian version) broth
  • salt and pepper

Directions

  1. Melt the butter in a large pan over high heat.
  2. Add the onion, let it sizzle for a few minutes and add the rice. Stir frequently. Add the pine nuts and when they start getting golden, pour the wine and lower the heat.
  3. Add the broth in small ladles and stir frequently. This should take about 15-20 minutes.
  4. In a small pan, heat up sesame oil and fry the leek until it gets golden-brown. Let it dry on paper towel.
  5. Add the pomegranate seeds, the leek and the parmesan and stir well.

Crispy leek risotto with pine nuts and pomegranate

Crispy leek risotto with pine nuts and pomegranate

Crispy leek risotto with pine nuts and pomegranate

Published in Meatless Mondays Pasta / Rice / Quinoa Recipes

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