Hawaiian-Inspired Mango Risotto Recipe

Name: Hawaiian-Inspired Mango Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

886

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups white sugar, 1 cup water, 1 cup white wine vinegar, 2 tablespoons honey, and more.

Yes, Hawaiian-Inspired Mango Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hawaiian-Inspired Mango Risotto

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