Brie and Pomegranate Risotto

Name: Brie and Pomegranate Risotto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Roma rice 1 ¾ cup; Pomegranate 2 ¾ cups; Yellow onions 1; Thyme to taste; Marjoram to taste; Rosemary to taste; Oregano to taste; White wine 2.8 oz; Water 2 tbsp; Vegetable broth 3.4 cups; Extra virgin olive oil to taste; Fine salt to taste; Brie cheese 7.1 oz; Butter 2 tbsp

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Serving: 4
Note + the preparation time for the vegetable broth

PRESENTATION

Rich, creamy, and just a little tangy, brie risotto with pomegranate is one of those dishes that grabs attention as soon as it hits the table. Really. This recipe hails from Northern Italy, where autumn pomegranates are a big deal in local markets. Cooks get inspired to play around with seasonal flavors. Instead of the usual Parmesan or Gorgonzola, this creamy risotto recipe goes for soft brie cheese, making it super moist, melt-in-your-mouth good. The pomegranate juice? Not just for color—it cooks right in with the rice, so every bite pops with a bit of sweet and tart flavor. It’s the kind of pomegranate risotto you want when you’re in the mood for something different but still want those Italian comfort vibes. And look, the final mantecatura, or creaming stage, is where the magic happens—chunks of brie melt in, turning it all extra smooth and dreamy.

This brie and pomegranate risotto sits somewhere between fancy and fun. Perfect for surprising guests or a chill weekend dinner. Folks in Lombardy or Piedmont often throw in a handful of walnuts or an extra drizzle of pomegranate juice at the end for some color and crunch. It adds little bursts of juicy flavor and contrasts nicely with the rich, soft cheese. Pretty much. Many say this is a festive risotto, so it’s great for holiday tables or whenever you need something that stands out. It’s a gourmet risotto that’s vegetarian, so everyone can dig in. And look, you can swap out the brie for another creamy cheese if you’re feeling adventurous. For anyone who likes an easy risotto recipe with a twist, this one feels special without being too fussy. Really, the combo of brie and pomegranate makes it silky, colorful, and totally crave-worthy—adding a Northern Italian spin to classic comfort food. Plus, it is an awesome way to make the most of seasonal ingredients while keeping things exciting and delicious. Can't go wrong.

INGREDIENTS

Roma rice 1 ¾ cup (320 g)

Pomegranate 2 ¾ cups (400 g)

Yellow onions 1

Thyme to taste

Marjoram to taste

Rosemary to taste

Oregano to taste

White wine 2.8 oz (80 g)

Water 2 tbsp (30 g)

Vegetable broth 3.4 cups (800 g)

Extra virgin olive oil to taste

Fine salt to taste

For Creaming: Brie cheese 7.1 oz (200 g); Butter 2 tbsp (30 g)

Preparation

How to prepare Brie and Pomegranate Risotto

To make the brie and pomegranate risotto, first prepare the Vegetable broth and keep it warm. Deseed the pomegranate in a bowl 1, then transfer the seeds to a jug, saving a few for decoration. Add the water 2 and blend with an immersion mixer 3. Set aside.

Peel and chop the onion 1, then place it in a saucepan with a drizzle of oil, add salt 5 and let it soften for a few minutes 6. Set aside.

Pour the rice into a wide-bottomed pot 7 and toast it, stirring continuously, then add the stewed onion 8 and deglaze with the white wine 9.

When the alcohol has evaporated, pour in a couple of ladles of hot broth 10, salt, and continue to cook the rice, adding broth as needed. Meanwhile, chop the aromatic herbs 11 and cut the brie into cubes 12.

When the rice is almost cooked, stop adding the broth and add the pomegranate juice 13, then let it dry slightly. At this point, turn off the heat and cream with the brie 14 and the cubed butter 15.

Fragrance with the chopped herbs 16 and mix well to combine everything 17. Serve your brie and pomegranate risotto garnished with the reserved pomegranate seeds and some sprigs of aromatic herbs 18!

Storage

The brie and pomegranate risotto can be stored in the refrigerator for 2 days in an airtight container.

Advice

The color of the pomegranate juice will be more or less intense depending on the ripeness of the fruit.

Butter makes the risotto glossy and even more flavorful, but you can omit it if you prefer.

For the translation of some texts, artificial intelligence tools may have been used.