Pomegranate risotto

Wash the pomegranates. Peel them and take the gains. Remove a few pomegranate grains for decoration and mash the rest in a sieve to get the juice.
If you want you can also cut the pomegranate in half and use a juicer.
Brown the onion. Add the rice and toast it for a minute or so.
Add a little broth and stir occasionally.
As soon as it has dried add the juice of the pomegranates. Season it with salt.
Finish cooking by adding more broth if necessary.
Sprinkle with curry and serve the pomegranate risotto.