- 300 grams of rice

- 350 grams of pomegranate seeds (about 2 pomegranates)

- 90 grams of onion (about 1)

- 1 vegetable stock (you can make your own with this recipe)

- 1 tbsp of salt

- 1 glass of white wine

- 2 tbsp of olive oil

- Water as needed (for the broth)

First of all, extract the seeds from the pomegranates and set them aside.
Prepare the broth in a pot. Cook the onion in a pan with olive oil and, after a few minutes, add rice and white wine.
Keep cooking the rice by gradually adding the broth. When the rice is almost ready, add the pomegranate seeds, and serve.

Pomegranate risotto can be kept in the fridge for two days.

You can flavor your risotto with vegan parmesan.