-Peel & dice the onion.

-Boil broth in a saucepan. turn the heat down to low and let simmer.

-In a second heavy bottomed pot, heat olive oil & sauté the onion.

-Add the rice to the onion over low heat. Stir until orzo becomes translucent.

-Pour in champagne. Reduce the liquid, stirring frequently

-Turn the heat back up to medium. Gradually add the hot broth to the orzo one cup at a time. Add each cup after the previous one is absorbed.

-Cook 15 min until risotto is soft but not mushy. Check it after 10 minutes.

-Remove the pot from the heat, stir in the crème fraîche and parmesan.

- Add salt & pepper to taste.

Transfer to a serving dish, sprinkle the pomegranate arils over the top and serve.