Pomegranate Risotto with Leek Cream

Name: Pomegranate Risotto with Leek Cream
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Carnaroli rice 2 ¼ cups; Leeks 2 ¼ cups; Pomegranate (2 fruits) 3 ½ cups; Butter 1 ½ tbsp; Extra virgin olive oil 3 tbsp; Vegetable broth 4 ¼ cups; Rose wine 2.1 oz; Fine salt to taste; Black pepper to taste; Grana Padano PDO cheese to grate 1.8 oz

639

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 639
Carbohydrates g 102.8
of which sugars g 15.3
Protein g 8.8
Fats g 20.3
of which saturated fat g 4.84
Fiber g 4.6
Cholesterol mg 12
Sodium mg 530

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Colorful and inviting, Pomegranate Risotto with Leek Cream instantly stands out on any family dinner table—those soft pink grains against a creamy backdrop look really nice, and the fresh pop of pomegranate promises something a little different from regular rice dinners. The flavor has that really classic Italian cuisine comfort—rich and a little tangy—since goodness from the pomegranate blends right in with the creamy texture this style of dish is known for. Busy weekdays go smoother with something reliable on hand, and families usually find these risotto recipes work for just about everyone at the table (even picky eaters tend to dig in). Smiles happen around this dish at birthday parties, holiday gatherings, or regular Tuesday nights...you get that homestyle taste delivered in a simple, beautiful way that only a great risotto can give. That fluffy finish and creamy look always feels special, and the color is honestly AMAZING when set out for guests—even kids are tempted by the sweet and savory combo, especially topped with a little Parmesan Cheese.

Home cooks appreciate the easy versatility here—Pomegranate Risotto with Leek Cream fits right into regular rotation, since it’s super adaptable and fits almost every occasion. Painted with vibrant pinks and greens, this dish brings warmth and a pop of color to quieter nights in or bigger weekend gatherings. Pairing it with a bowl of vegetable broth on the side, or topping it off with extra fresh herbs, just makes the whole thing feel extra homey—you can swap add-ons according to what’s around in the fridge. Plate up plain for a quick lunch, or add roasted veggies to make it more filling for family dinners. Pretty much everyone agrees: that sweet bite and creamy texture land perfectly, especially for those who want good Italian cuisine but need something fast, satisfying, and family-friendly. New cooks, regular home bakers, and busy parents often reach for this when they want something both special and dependable—classic risotto recipes always deliver, and this one’s got that great combination of fun pomegranate flavor and the comfort you count on at dinnertime.

How to prepare Pomegranate Risotto with Leek Cream

To prepare the pomegranate risotto with leek cream, start by preparing the Vegetable broth, then deseed the pomegranate: use a knife to cut the fruit in half 1, then remove the seeds 2 and set aside about 0.7 oz for the final decoration. The rest can be pressed with a food mill to collect the juice in a small bowl 3.

Set aside the pomegranate juice and whole seeds 4. Then proceed to prepare the leek cream: remove the green part and the roots of the leek, peel off the first layer, and slice it 5. In a pan, pour the oil, heat it, and add the leek to let it soften over low heat 6

add a ladle of vegetable broth to aid in cooking: it will take about 5-10 minutes. Salt and pepper to taste at the end of cooking, then turn off the heat and let it cool slightly. Once ready, transfer it to a tall glass, add about 7 oz of vegetable broth 8, and blend with an immersion blender 9: you should obtain a creamy and homogeneous mixture.

Then set the leek cream aside 10. Now move on to the rice: in a large pot, heat the oil, add the rice 10 to toast it over medium heat, stirring to prevent sticking 12.

Then deglaze with the rosé wine 13 and when it's evaporated, cook the rice by gradually adding the vegetable broth: it will take about 20 minutes 14. In the middle of cooking, add the leek cream to the rice 15 and mix well.

Pour in 1 or 2 more ladles of vegetable broth 16, and when it is slightly absorbed, pour in the pomegranate juice 17 and stir, continuing to cook. Turn off the heat and add the butter in small pieces and the grated Grana Padano PDO 18, stirring to mix.

You can add the whole pomegranate seeds (19-20) and serve your leek and pomegranate cream risotto as soon as it's made 21!

Storage

You can store the leek and pomegranate cream risotto in the refrigerator in an airtight container for 1 day.

Freezing is not recommended.

Advice

To make the pomegranate and leek cream risotto, make sure to get well-ripened fruits with red, flavorful seeds that will pleasantly enhance this imaginative and refined risotto!

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