Risotto with pomegranate
Risotto alla melagrana
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For 8 people
600 g of rice profilee
2 shallots
2 pomegranates
extra virgin olive oil
vegetable broth
salt and pepper
Peel the pomegranate and crumble, then blend it keeping aside a few tablespoons of whole grains.
Finely chop the shallots and let it Brown in oil.
Add the rice, let it flavor, add salt and add the broth a little at a time.
Pour the pureed part of pomegranate, mixing thoroughly.
Towards the end of cooking, pepper and add whole grains required specially aside.
Serve hot.
Questa ricetta è tratta dal libro:
LA CUCINA ETICA
il più completo ricettario di cucina vegan
di Emanuela Barbero, Alessandro Cattelan, Annalaura Sagramora
© Edizioni Sonda
