Tropical Sunshine Mango Saffron Risotto

Arborio rice is cooked slowly with broth, onion, white wine, saffron, and mango. Saffron adds an earthy floral note, while the mango is folded in late to preserve its color and fresh sweetness.

Mealtime: Dinner, Main Course

Type: Dinner, Main Course

Cuisine: Italian

Dietary Preferences: Vegetarian

Cooking Time: One-Pot

Difficulty Level: Intermediate

Seasonal Preference: Summer BBQ

Nutritional Information (per serving)

Calories: 550

Protein: 15g

Fat: 20g

Fiber: 2g

Sodium: 900mg

Ingredients

• 1 cup Arborio rice (200g)
• 4 cups chicken broth (960mL)
• 1 cup fresh mango, diced (165g)
• 1 small onion, finely chopped (70g)
• 2 tablespoons olive oil (30mL)
• 1 tablespoon unsalted butter (14g)
• 1/2 cup grated Parmesan cheese (50g)
• 1/4 teaspoon saffron threads (0.5g)
• 1/2 cup white wine (120mL)
• 1/2 teaspoon Salt, plus more to taste
• 1/4 teaspoon Pepper, plus more to taste
• 2 tablespoons Fresh cilantro, for garnish (optional)

Utensils

• Saucepan
• Large pan
• Cutting board
• Sharp knife
• Ladle
• Wooden spoon
• Measuring cups
• Measuring spoons
• Grater
• Serving spoon
• Large serving dish

Step by Step Instructions

1. Heat the chicken broth in a saucepan over medium heat and keep it warm but not boiling.
2. In a separate large pan, heat the olive oil over medium heat.
3. Add the finely chopped onion to the pan and sauté until it becomes translucent and soft, which will take about 5 minutes.
4. Stir in the Arborio rice and cook for around 2 minutes, allowing the grains to become slightly toasted and coated in the oil.
5. Pour in the white wine and stir continuously until it has mostly evaporated.
6. Once the wine has reduced, start adding the warm chicken broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more broth.
7. After about 15 minutes of cooking, when the rice is nearly done, dissolve the saffron threads in a small amount of hot broth and stir this mixture into the risotto.
8. Continue stirring and adding broth until the rice has reached a creamy consistency and is al dente, which should take around 20 minutes in total.
9. When the risotto is cooked, remove it from the heat and stir in the butter and grated Parmesan cheese until melted and well combined.
10. Fold in the diced fresh mango, gently mixing so you do not break the pieces too much.
11. Season the risotto with salt and pepper to taste, adjusting as needed.
12. Serve the risotto warm, garnished with fresh cilantro if desired.

Variations and Serving Suggestions: Get ready to take your Tropical Sunshine Mango Saffron Risotto to the next level! Try swapping out the mango for juicy pineapple or roasted butternut squash for a different flavor twist. For an extra splash of color and flair, toss in some diced bell peppers or cherry tomatoes. Serve it up with a refreshing side salad dressed in lime vinaigrette or atop a bed of coconut rice for that ultimate tropical vibe. Don’t forget to sprinkle some chopped nuts on top for added crunch and texture—your taste buds will thank you!