Ingredients
- 800 g vegetable broth
- 320 g Carnaroli rice
- 50 g extra virgin olive oil
- 40 g onion
- 40 g chopped almonds
- White wine
- pomegranate seeds
- first salt cheese
To prepare the risotto with grains, first salt and pomegranate, finely chop the onion and let it dry in oil in a saucepan for 2 '. Pour the rice and toast it for a minute. Then wet with 200 g of wine, let it evaporate and continue cooking pouring ladles of boiling broth as they are absorbed. When cooked, after about 18 ', stir in 60 g of diced salt cheese and complete with 80 g of pomegranate grains and the chopped almonds lightly toasted in a non-stick pan.
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