Rice With Pomegranates

Preparation:

Preparation: Slice the white part of the leek and brown it in the butter and oil, until the leek becomes evanescent. Take the rice, add it to the browned leek and toast it for five minutes. Pour in the wine and let it evaporate by stirring slowly. Add the vegetable broth (previously brought to the boil) a little at a time to the cooking rice, taking care not to add it until it is completely absorbed. Halfway through cooking, add the pomegranate juice (always stirring) to the risotto. Once cooked, stir in the butter and grated parmesan. Decorate with the shelled kernels set aside from one of the pomegranates.