Pomegranate Squash Risotto

1. 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.)

2. 2

   Combine chicken broth, turmeric, fennel seed and wine in a saucepan over medium heat; keep warm.

3. 3

   Heat olive oil in a 3-quart saucepan.

4. 4

   Add onions and squash to olive oil, cooking until softened, but do not brown.

5. 5

   Add rice to onions and squash and stir. Continue to cook.

6. 6

   Using a measuring cup, add enough of the hot broth mixture to cover the rice. Cook over low heat and stir until broth is mostly absorbed.

7. 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. 8

   Stir in arils and sprinkle with shaved Parmesan cheese.

9. 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.

* Per serving · 4 servings · Values may vary.