• 1 Rating

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

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
8 hrs 10 mins
total:
8 hrs 55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

435 calories; protein 6.2g 12% DV; carbohydrates 88.1g 28% DV; fat 7.1g 11% DV; cholesterol 7.5mg 3% DV; sodium 307.5mg 12% DV. Full Nutrition

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0