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Serves
2 as a meal, 4 as a side
Author Notes
While I've been devouring risottos for awhile now, I just recently started making them...once I found out how easy it is to use a basic 'base recipe' and veer off in tons of different directions. I came up with this fresh, tropical risotto to accompany grilled garlic-lime shrimp. —Loves Food Loves to Eat
Ingredients
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2 cups
chicken broth
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2 cups
pineapple juice
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2 tablespoons
butter
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2 tablespoons
extra virgin olive oil
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1/2
medium onion-diced
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1/4th teaspoons
ground coriander
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1 bunch
chopped cilantro
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1 cup
Arborio rice
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1 cup
pineapple bits
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S&P to taste
Directions
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Bring broth and pineapple juice to a simmer in a large pot and keep warm
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Heat oil with 1 tablespoon butter in a heavy saucepan over medium-high heat- add onions and coriander, and saute until onions are softened.
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Add rice and 1/3rd of the chopped cilantro to the onions. Cook, stirring, for 1 minute.
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Ladle in 1 cup simmering broth/juice and cook, stirring, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next. When half the liquid is remaining, add pineapple tidbits. Continue adding liquid and stirring 1/2 cup at a time until rice is tender and creamy-looking, 16 to 18 minutes.
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Reserve a handful of cilantro for garnish, and add the rest to the risotto and stir in right before removing from heat.
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Garnish with fresh cilantro and serve. I served with grilled garlic-lime shrimp and a dollup of sour cream!
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