To make the pomegranate risotto, first clean the leek and slice it thinly.
Seed the pomegranates: remove the top crown and score each fruit into 4 wedges without cutting all the way through, then pull them open like a flower and release the seeds into a bowl.
Transfer the pomegranate seeds to a blender, making sure to reserve about ¼ of them for garnish.
Blend at high speed, then strain the purée through a fine-mesh sieve, pressing down with the back of a spoon; you will need approximately 260g of strained juice. Set aside.
Add the sliced leek to a pan with a drizzle of olive oil and cook until soft, then set aside.
Peel and finely mince the onion. Place the onion into a saucepan with olive oil and sauté gently until soft and translucent, then add the cooked leek and the rice.
Toast the rice for a few minutes, stirring constantly. When the rice becomes translucent, deglaze with the white wine and let it evaporate completely.
Pour in the pomegranate juice and begin cooking the rice over medium-low heat.
Once the juice has been absorbed, continue cooking the risotto by adding one ladle of hot broth at a time, stirring and waiting until it is absorbed before adding the next. Season with salt and pepper to taste.
Serve your pomegranate risotto immediately, garnished with the reserved pomegranate seeds!
