400 gr of carnaroli rice 2 carrots 1 shaft of celery 1 onion 1 courgette 1kg di pomegranates 250 g di robiola cheese marjoram oil salt
Prepare a vegetable broth with 2 litres of water, adding the carrots, the celery, the onion and the courgette. Boil the vegetable broth for 30 minutes. In a pan on the side, prepare a sauté with extra virgin olive oil and onion, add the rice and toast it. Add the broth in small doses and after 15 minutes cooking, add the salt and 100 ml pomegranate juice. Once the rice is cooked, cream it with the robiola and the extra virgin olive oil. Make a composition on the plate with the rice, the marjoram and he arils of pomegranate.