Hawaiian-Inspired Mango Risotto Recipe - Allrecipes.com
  • READY IN ABOUT 9 hrs

Hawaiian-Inspired Mango Risotto

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    8 hrs 55 mins

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.
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Footnotes

  • Editor's Note:
  • 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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Nutrition

  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 88.1 g
  • 28%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 308 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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