Chop the onion, put it on the stove on a large pan with the olive oil and fry gently, until it gets golden. Add the rice and stir for a couple of minutes.

Add half of the vegetable broth, season with salt and turn the heat up: the risotto should simmer. Continue simmering for 15 minutes; stir occasionally and add more broth as the rice absorbs it.

Cut one pomegranate into half and get the juice using a manual juicer; add it to the risotto and go on simmering on low heat for 5 minutes.

Remove the risotto from heat and stir in the tahini sauce. Add some fresh pomegranate grains and a sprinkle of black pepper. then serve.