Hawaiian-Inspired Mango Risotto recipe
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Ingredients
- 2 cups white sugar 1 cup water 1 cup white wine vinegar 2 tablespoons honey 1 mango - peeled, pitted, and cut into 1/2-inch cubes 1 tablespoon olive oil 1 shallot, minced ½ teaspoon minced fresh ginger root 1 cup Arborio rice 1 ½ cups chicken broth ½ cup coconut milk ¼ cup white wine, or as needed 1 ½ cups finely shredded fresh spinach ¾ cup grated Parmesan cheese 2 slices watermelon, cut to 1/4-inch thickness
Nutrition Info
- 434.9 caloriescarbohydrate: 88.1 gcholesterol: 7.5 mgfat: 7.1 gfiber: 1.3 gprotein: 6.2 gsaturatedFat: 4.2 gservingSize: -sodium: 307.5 mgsugar: 62 gtransFat: : -unsaturatedFat: : -
Directions Hawaiian-Inspired Mango Risotto
Directions
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Mix sugar, water, vinegar, and honey together in a bowl. Add mango cubes, stir to coat. Cover bowl with plastic wrap and refrigerate for 8 hours to overnight.
Drain liquid from mango, reserving 1/4 cup of the liquid.
Heat olive oil into a pot over medium heat, cook and stir shallot and ginger until slightly tender, about 5 minutes. Add rice, cook and stir until slightly toasted, 1 to 2 minutes. Pour chicken broth and coconut milk over rice, bring to a boil. Cover pot, reduce heat to medium-low, and simmer until rice is tender and liquid is absorbed, about 20 minutes.
Stir mango, 1/4 cup reserved vinegar mixture, and wine together in a skillet over medium heat, cook and stir until warmed, about 2 minutes. Add spinach and cook until wilted, about 1 minute. Stir rice mixture and Parmesan cheese into mango mixture, remove from heat and let sit until liquid absorbs and cheese melted, about 7 minutes.
Place 1 watermelon slice on a serving platter, top with risotto. Place the 2nd watermelon slice atop risotto to garnish.