Sun-dried Cranberry Mango Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
¾ cup water½ cup sugar¼ cup rice wine vinegar1 star anise1 mango, peeled, pitted, and cut into small dice4 cups vegetable stock, hot1 shallot, finely chopped1 clove garlic, finely chopped1 cup Arborio rice½ cup Riesling1 tbsp chives, finely chopped2 tbsp grated Romano cheese (optional)2 tbsp sun-dried cranberries
Place first four ingredients in pot and bring to a boil; making sure sugar is fully dissolved. Strain and let cool. Add mango and refrigerate for 3 hours.
Heat non-stick spray in a large, heavy saucepan over medium heat.
Add shallot and garlic and sauté for a couple of minutes until softened.
Add rice and cook, stirring, 2 minutes.
Add white wine, stir, and continue to cook until it has mostly evaporated.
Add about ½ cup stock; reduce heat, and cook, stirring until almost all of it has been absorbed.
Continue cooking, stirring, and adding stock (½ cup at a time), when previous addition has been absorbed, until rice is al dente and the risotto is creamy (usually 15 – 20 minutes).
Once done, remove from heat, drain mango from syrup, and stir into the risotto, along with chives, Romano cheese (if using), and sun-dried cranberries.
Season risotto with salt and pepper and serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Heat non-stick spray in a large, heavy saucepan over medium heat.
Add shallot and garlic and sauté for a couple of minutes until softened.
Add rice and cook, stirring, 2 minutes.
Add white wine, stir, and continue to cook until it has mostly evaporated.
Add about ½ cup stock; reduce heat, and cook, stirring until almost all of it has been absorbed.
Continue cooking, stirring, and adding stock (½ cup at a time), when previous addition has been absorbed, until rice is al dente and the risotto is creamy (usually 15 – 20 minutes).
Once done, remove from heat, drain mango from syrup, and stir into the risotto, along with chives, Romano cheese (if using), and sun-dried cranberries.
Season risotto with salt and pepper and serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 251.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 785.9 mg
- Total Carbs: 56.7 g
- Dietary Fiber: 1.1 g
- Protein: 2.4 g
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