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

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

Ingredients

• 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:
  low

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