Risotto with mushrooms and pomegranate [vegan and gluten-free recipe]

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Elia Tabuenca García
Author and references

Risotto with mushrooms and pomegranate, here is a delicious recipe to prepare a first course all autumn, colorful and tasty gluten-free and completely vegetable, therefore also suitable for celiacs and vegans.

Vegetable broth, champignon mushrooms and strictly local pomegranate are the ingredients of this risotto; to avoid the use of ingredients of animal origin, at the end of cooking we whipped the rice with extra virgin olive oil, if you do not follow a vegan diet you can replace it with self-produced clarified butter


  • 500 gr of mushroom mushrooms
  • 1 large pomegranate
  • 1 onion
  • 1 L of vegetable broth
  • 400 gr of rice
  • extra virgin olive oil to taste
  • Preparation Time:
    15 minutes
  • Cooking time:
    20 minutes
  • Rest time:
  • Dose:
    for 4 people
  • difficulty:

How to prepare risotto with mushrooms and pomegranate: procedure

  • To clean the mushrooms and slice them, peel the onion and chop it finely,
  • divide the pomegranate in two parts, one of which must be larger than the other, squeeze the largest part with a juicer and shell the remaining part.
  • To put oil and onion in a thick-bottomed pan e
  • when this will start to brown add the mushrooms, brown them and add the rice,
  • toast it and deglaze with the pomegranate juice,
  • Than we cover with the hot broth and cook, stirring often and adding more broth if necessary.
  • When the rice is almost cooked add the pomegranate grains, stir in the oil or, if you like, with the butter,
  • Than we plate up and serve hot.

You may also be interested in others:

  • risotto recipes
  • mushroom risotto recipes
  • autumn first courses recipes
  • recipes with pomegranate
  • recipes with mushrooms 
Ilaria Zizza
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