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1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater 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 3 tablespoons of the arils and set aside for garnish.
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2. Reserve an additional 1/2 cup of arils; wrap in cheesecloth and tie into a bag with kitchen string. (Refrigerate or freeze remaining arils for another use.)
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3. Prepare fresh pomegranate juice.*
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4. In a medium saucepan combine the pomegranate juice, cheesecloth bag and chicken broth; bring to a boil. Simmer 5 minutes, covered.
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5. Remove cheesecloth bag; discard. Turn heat to low to keep mixture hot.
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6. Place oil in a large saucepan and heat until hot. Saut onion, carrots and herbs for 5 minutes.
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7. Stir in pumpkin and rice; add 1 cup of the broth mixture and cook until liquid cooks away, about 5 minutes, stirring constantly.
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8. Stir in remaining broth mixture and cook 25-30 minutes, stirring very frequently, until rice is thick, creamy and tender.
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9. Stir in Parmesan cheese until melted.
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10. Garnish risotto with reserved arils and additional cheese.
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*For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
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**Arborio rice is available in the rice and pasta section of large supermarkets. Or, substitute one package of quick-cooking risotto mix for the Arborio rice, following package directions for amount of broth to add and cooking time.
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Nutrients Per Main Dish Serving (24.7 oz.): 707 calories, 26g protein, 97g carbohydrate, 27g total fat (9g saturated), 30mg cholesterol, 2038mg sodium, 3346 RE vitamin A, 16mg vitamin C, 423mg calcium, 320mg phosphorus.
