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Name: Risotto with Pomegranate Seeds
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 6 oz Gorgonzola cheese cut into; 1/2 c Dry white wine; 1 Pomegranate halved and; 2 1/2 c Arbono rice (available at; 1 Onion minced; 2 tb olive oil; 5 c Chicken broth OR more if; 2 tb Unsalted butter; Salt and pepper

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INGREDIENTS

6 oz Gorgonzola cheese ; cut into
1/2 c Dry white wine
1 Pomegranate ; halved and
2 1/2 c Arbono rice ; (available at
1 Onion ; minced
2 tb olive oil
5 c Chicken broth ; OR more if
2 tb Unsalted butter
Salt and pepper

Servings

INSTRUCTIONS

In a large saucepan, cook the onion in the butter and the oil over moderately low heat until it is softened, add the rice and cook for 2 minutes, stirring constantly (Do not let the rice brown.) Add the wine and cook over moderately high heat for 1 minute. Add about 1/2 cup of the broth, heated, and cook over moderate heat, stirring constantly until the broth is absorbed. Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be ab- sorbed before adding the next. (The cooking time will be about 18 minutes for creamy aT dente rice.) Remove the pan from the heat and add the Gorgonzola, stirring until it is melted completely Stir in the pomegranate seeds and season the risotto with salt and pepper. Serves 6 to 8. Recipe by: Arizona Magazine 10/94 Posted to MC-Recipe Digest V1 #987 by Walt Gray on Jan 06, 1998

NOTES

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Risotto with Pomegranate Seeds

6 oz Gorgonzola cheese cut into
1/2 c Dry white wine
1 Pomegranate halved and
2 1/2 c Arbono rice (available at
1 Onion minced
2 tb olive oil
5 c Chicken broth OR more if
2 tb Unsalted butter
 Salt and pepper

In a large saucepan, cook the onion in the butter and the oil over    moderately low heat until it is softened, add the rice and cook for 2  minutes, stirring constantly (Do not let the rice brown.) Add the wine and  cook over moderately high heat for 1 minute. Add about 1/2 cup of the  broth, heated, and cook over moderate heat, stirring constantly until the  broth is absorbed. Continue adding the broth, about 1/2 cup at a time,  stirring constantly and letting each portion be ab- sorbed before adding  the next. (The cooking time will be about 18 minutes for creamy aT dente  rice.) Remove the pan from the heat and add the Gorgonzola, stirring until  it is melted completely Stir in the pomegranate seeds and season the  risotto with salt and pepper. Serves 6 to 8.    Recipe by: Arizona Magazine 10/94    Posted to MC-Recipe Digest V1 #987 by Walt Gray <waltgray@mnsinc.com> on  Jan 06, 1998

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Nutrition

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Serving Size: 1 Serving (411g)
Recipe Makes: 6

Calories: 706
Calories from Fat: 303 (43%)

Amt Per Serving		% DV

	Total Fat 33.7g	45 %
	Saturated Fat 20.2g	101 %
	Monounsaturated Fat 9.2g
	Polyunsanturated Fat 1.4g
Cholesterol 82.3mg		25 %
Sodium 1201.5mg		41 %
Potassium 348.3mg		9 %
Total Carbohydrate 85.4g		25 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 80.6g
Protein 14.4g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 706

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