Search thousands of recipes reviewed by home cooks like you.

Hawaiian-Inspired Mango Risotto

Hawaiian-Inspired Mango Risotto

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    8 h 55 m
TasteBud

TasteBud

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 88.1g
  • 28%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Similar recipes

ADVERTISEMENT