Pineapple Cilantro Risotto

By Loves Food Loves to Eat
November 10, 2009
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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

Serves: 2 as a meal, 4 as a side

  • 2 cups chicken broth
  • 2 cups pineapple juice
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1/2 medium onion-diced
  • 1/4th teaspoons ground coriander
  • 1 bunch chopped cilantro
  • 1 cup Arborio rice
  • 1 cup pineapple bits
  • S&P to taste
  1. Bring broth and pineapple juice to a simmer in a large pot and keep warm
  2. Heat oil with 1 tablespoon butter in a heavy saucepan over medium-high heat- add onions and coriander, and saute until onions are softened.
  3. Add rice and 1/3rd of the chopped cilantro to the onions. Cook, stirring, for 1 minute.
  4. 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.
  5. Reserve a handful of cilantro for garnish, and add the rest to the risotto and stir in right before removing from heat.
  6. Garnish with fresh cilantro and serve. I served with grilled garlic-lime shrimp and a dollup of sour cream!

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