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Hawaiian-Inspired Mango Risotto The Best Recipes

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Hawaiian-Inspired Mango Risotto

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

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
  • 1/2 teaspoon minced fresh ginger root
  • 1 cup Arborio rice
  • 1 1/2 cups chicken broth
  • 1/2 cup coconut milk
  • 1/4 cup white wine, or as needed
  • 1 1/2 cups finely shredded fresh spinach
  • 3/4 cup grated Parmesan cheese
  • 2 slices watermelon, cut to 1/4-inch thickness

Instructions :

Prep : 15M Cook : 8M Ready in : 8H55M
  • 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.

Notes :

  • The nutrition data for this recipe includes the full amount of the vinegar mixture ingredients. The actual amount of the vinegar mixture consumed will vary.

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