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Sun-dried Cranberry Mango Risotto is for Side Dish.

Sun-dried Cranberry Mango Risotto takes 200 minutes to prepare.

Sun-dried Cranberry Mango Risotto takes 30 minutes to cook.

Sun-dried Cranberry Mango Risotto makes 6 servings.

The ingredients for Sun-dried Cranberry Mango Risotto are:

¾ cup water
½ cup sugar
¼ cup rice wine vinegar
1 star anise
1 mango, peeled, pitted, and cut into small dice
4 cups vegetable stock, hot
1 shallot, finely chopped
1 clove garlic, finely chopped
1 cup Arborio rice
½ cup Riesling
1 tbsp chives, finely chopped
2 tbsp grated Romano cheese (optional)
2 tbsp sun-dried cranberries

Here is how you make Sun-dried Cranberry Mango Risotto:

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: 6Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Sun-dried Cranberry Mango Risotto is:

• Servings Per Recipe: 6
• 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

Sun-dried Cranberry Mango Risotto is Italian cuisine.

The dietary needs meet for Sun-dried Cranberry Mango Risotto is Vegetarian