Pomegranate Squash Risotto
Ingredients
5 cups low-salt chicken broth
1 cup white wine
2 tablespoons olive oil
1/4 teaspoon turmeric (optional)
1 teaspoon fennel seed, crushed
1 teaspoon salt
1 teaspoon black pepper
1/2 cup yellow onion, chopped
2 cups butternut squash or acorn squash, diced ¼-inch
1 1/2 cups Arborio or other short grain rice
1/2 cup shaved Parmesan cheese
Preparation
1
Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
3
Heat olive oil in a 3-quart saucepan.
4
Add onions and squash to olive oil, cooking until softened, but do not brown.
5
Add rice to onions and squash and stir. Continue to cook.
6
7
Continue to cook and stir while adding small cupfuls of broth. Once broth is completely absorbed, rice will be soft and tender, with a chewy center.
8
Stir in arils and sprinkle with shaved Parmesan cheese.
9
For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Tools
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About
Nutrients Per Serving (1-1/4 cups): 399 calories (23% calories from fat, 57% calories from carbs), 13g protein, 58g carbohydrates, 10g total fat (3g saturated), 14mg cholesterol, 820mg sodium, 4g dietary fiber, 300mcg vitamin A RE, 13mg vitamin C.
Link:
http://www.pomwonderful.com/recipe/recipe6B.php?Recipe=Pomegranate%20Squash%20Risotto
Yield:
6.0 servings
Added:
Wednesday, December 9, 2009 - 2:10am
