Red Wine Risotto with Leeks, Bacon and Pomegranate
A simple risotto with a fresh note of pomegranate.
For the risotto:
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | risotto rice |
| 1 | red onion | |
| 700 | ml | red wine |
| 1.5 | l | vegetable stock |
| 1 | bay leaf | |
| 1 | cinnamon stick approx. 4cm | |
| 1 | piece(s) | ginger |
| 150 | g | parmesan freshly grated |
| 100 | butter | |
| black pepper, freshly ground | ||
| sesame oil | ||
To finish off:
| Ingredients (4 servings) | ||
|---|---|---|
| 125 | bacon cubes | |
| 1 | small leek | |
| 1 | twigs | rosemary |
| 1 | pomegranate | |
| salt | ||
| long pepper, freshly ground (or black pepper) | ||
- Peel and dice the onion, then sauté in a pan with some sesame oil, add the rice and cook for about 2 minutes, then deglaze with red wine, gradually pour in the stock and stir well every now and then.
- The cooking time varies depending on the type of rice. After about 20 minutes add bay leaf, cinnamon stick and ginger and simmer further.
- Finally, add the parmesan cheese and butter and allow the risotto to rest for a few minutes, at the end it should have a nice creamy consistency.
- Add a little pepper. Put the bacon cubes with rosemary in a pan and cook slowly.
- Clean the leek, quarter and cut into 5cm long strips. Add these to the bacon in the pan, fry briefly, season with a little pepper and leave to stand for a few minutes.
- Lightly squeeze the pomegranate in your hand, cut in half and remove its seeds and place in a bowl.
- Arrange on a plate (see photos).
- Serve the risotto with leek, bacon and the pomegranate seeds sprinkled on top.
Step by step pictures of the preparation:
