Hawaiian-Inspired Mango Risotto

May 13, 2023May 13, 20230 3
Hawaiian-inspired Mango Risotto: A unique and exotic twist on traditional risotto recipes
in Main

Prep

10 min

Cook

50 min

Ready In

1 hr

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
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

Nutrision Information

Servings Per Recipe
4
Calories
611
Sugar
38g
Fat
13g
Hawaiian Inspired Mango Risotto is a unique and flavorful twist on traditional risotto recipes. The sweet yet subtle flavor of fresh mango is combined with Arborio rice, tender spinach, and creamy coconut milk to create a savory and satisfying dish. The addition of ginger and shallot adds a slight zing, making this dish an exciting departure from usual dinner fare. Top it off with juicy watermelon slices and the flavors of Hawaii come alive in your kitchen. This dish is perfect for a summer dinner party or a relaxing weeknight dinner served with a crisp glass of white wine.

Instructions

1.In a saucepan over medium heat, stir together the sugar, water, white wine vinegar, and honey until the sugar dissolves.
2.Bring the mixture to a boil, stirring occasionally, then reduce the heat to low and simmer until the mixture thickens and reduces by half, about 30 minutes.
3.Add the mango to the saucepan and stir to coat. Cook for 10 minutes, then remove from heat and set aside.
4.In a separate saucepan over medium heat, heat the olive oil and add the shallot and ginger. Cook until the shallot is tender, about 3 minutes.
5.Add the Arborio rice to the saucepan and stir to coat with the oil mixture. Cook, stirring constantly, until the rice turns opaque, about 2 minutes.
6.Add 1/2 cup of the chicken broth to the saucepan and stir until the liquid is absorbed. Continue adding chicken broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
7.Stir in the coconut milk and white wine, and cook until the rice is tender and the risotto is creamy, about 18 minutes.
8.Stir in the shredded spinach, Parmesan cheese, and mango mixture, and cook until heated through.
9.Serve the risotto topped with watermelon slices.

PROS

This risotto recipe is unique and exotic, offering a new twist on traditional risotto dishes.

The combination of mango, spinach, and coconut milk creates a refreshing and flavorful dish.

CONS

This recipe requires multiple steps and may take some time to prepare.

The use of white sugar and Parmesan cheese makes this recipe relatively high in calories and may not be suitable for individuals on a strict diet plan.

HEALTH & BENEFITS

Mangoes are a great source of vitamin C, fiber, and antioxidants, which can help boost the immune system and promote healthy digestion.
Spinach is loaded with vitamins and minerals, including vitamin K, vitamin A, and folic acid, which can help support bone health and prevent certain birth defects.

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