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Risotto with pomegranate

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 8 people
600 g of rice profilee
2 shallots
2 pomegranates
extra virgin olive oil
vegetable broth
salt and pepper

Instructions

Peel the pomegranate and crumble, then blend it keeping aside a few tablespoons of whole grains.
Finely chop the shallots and let it Brown in oil.
Add the rice, let it flavor, add salt and add the broth a little at a time.
Pour the pureed part of pomegranate, mixing thoroughly.
Towards the end of cooking, pepper and add whole grains required specially aside.
Serve hot.


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Notes

Questa ricetta è tratta dal libro: 
LA CUCINA ETICA
il più completo ricettario di cucina vegan

di Emanuela Barbero, Alessandro Cattelan, Annalaura Sagramora
© Edizioni Sonda

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