Saffron and pomegranate risotto
Ingridients
Directions
Time: 30'
Serving: family
Ingredients:
• 1 1/2 cups arborio rice
• Saffron powder, a pinch
• 1 cup pomegranate seeds
• 1/2 cup pine nuts
• 1 medium onion, thinly sliced
• 2 1/2 cups chicken stock from 2 cubes
• 5 tbsp fresh butter
• 1 tbsp parsley (chopped)
• 1 cup grated parmesan
• Salt, freshly ground pepper
• A few raisins
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Instructions:
In a small saucepan, boil the cubes with water until they become a broth. In another saucepan, heat the butter and when it is slightly browned, add the onion and saffron. Stir until softened and add the rice, stirring briefly and add the hot broth. Reduce the heat and simmer until the rice is puffed, about 15 minutes. In the last few minutes, add the parmesan and remove the saucepan from the heat. Add a little freshly ground pepper, the pomegranate seeds, the pine nuts (roasted) and stir lightly. Pour the mixture onto a platter, garnish with raisins and serve.
