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 calories
carbohydrate: 88.1 g
cholesterol: 7.5 mg
fat: 7.1 g
fiber: 1.3 g
protein: 6.2 g
saturatedFat: 4.2 g
servingSize: -
sodium: 307.5 mg
sugar: 62 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Drain liquid from mango, reserving 1/4 cup of the liquid.

  3. 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.

  4. 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.

  5. Place 1 watermelon slice on a serving platter, top with risotto. Place the 2nd watermelon slice atop risotto to garnish.

Recipe Yield

8 servings

Recipe Note

This risotto is a fusion of traditional risotto with an exotic twist.

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