Hawaiian-Inspired Mango Risotto
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
- 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.
Nutrition & Diet Analysis (per serving)
664
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).