HealthNotes

Pomegranate Pumpkin Risotto

• From: Pomegranate Council

Ingredients

• 1/2 cup pomegranate seeds

• 1 4x4 inch, double-thick piece cheesecloth and kitchen string

• 3/4 cup pomegranate juice

• 5 cups chicken broth

• 1/4 cup olive oil

• 1 cup onion, finely chopped

• 1 cup carrots, finely chopped

• 1/4 cup basil, finely chopped

• 2 tsp fresh thyme, chopped

• 1 15 oz can pumpkin pie filling, or 1 1/2 cups cooked squash

• 1 1/2 cups Italian Arborio (short-grained) rice

• 1 cup Parmesan cheese, freshly grated

• 3 Tbs pomegranate seeds (garnish)

• Parmesan cheese, freshly grated

Risotto is an Italian rice dish that comes in many variations. Pumpkin lends this version an earthy sweetness.

Directions

• Wrap most of the pomegranate seeds (reserving some) in the cheesecloth and tie into a bag with the kitchen string.
• In a medium saucepan, combine the pomegranate juice, cheesecloth bag, and chicken broth. Bring to a boil and simmer for 5 minutes, covered. Remove the cheesecloth bag and discard. Turn heat to low to keep the mixture hot.
• In a large saucepan, heat the olive oil until hot. Sauté the onion, carrots, basil, and thyme for 5 minutes.
• Stir in the pumpkin and rice. Add 1 cup of the pomegranate broth mixture and cook until the liquid cooks away, stirring constantly (about 5 minutes). Stir in remaining broth mixture and cook for 25–30 minutes, stirring very frequently, until rice is thick, creamy, and tender.
• Stir in Parmesan cheese until melted. Garnish the risotto with reserved pomegranate seeds and additional cheese.