Risotto with Pineapple and Coconut Milk

This meal. Mmmmmmmmmmm.

I love it.

So here’s what’s up. I have about 84,531 desserts to bake/make this week. We have an ice cream social thing tomorrow for Chad’s grandpa’s birthday, and here it is, time to make a decision on what sort of ice cream to make (too many delicious things to pick from!!!!!) and I still have no idea. Help. Also Andrew’s birthday is Thursday. Can you guys believe I have a kid that’s about to be 13?!!! How. Did. This. Happen.

Thursday is Leftovers Club and I can’t even begin to tell you about how excited I am to share the recipe I shipped to NYC… more baked goodies. Friday: another birthday (more on that later). Saturday: a giant birthday party. And a giant excuse to make a zillion goodies.

So.

I decided that before I drown in sugar I’d better balance it out a little bit with a pretty quick weeknight meal that I would like to eat everyday: Risotto with Pineapple and Coconut Milk.

I don’t guess I’ve ever posted a risotto recipe here and I have NO IDEA why. I make risotto every couple of weeks because it’s a great base for so many delicious ingredients (sweet potatoes, bacon, beer…) and it comes together pretty quickly while the boys do their homework. It’s also a good reason to open a bottle of wine.

I think risotto gets a bad rap (kind of like the stovetop oatmeal) because standing in front of the stove for 30 or 40 minutes seems cumbersome. But if we’re being real here, do you ever actually LEAVE the kitchen while you’re making dinner? Cause I don’t. So pour the wine and settle down.

This risotto is creamy and slightly sweet. I love pineapples together with coconut and the snow peas give some green snap and crunch. It’s a recipe that’s easy to tailor– if you don’t keep wine on hand, replace it with more broth. If you don’t like mushrooms (WHO doesn’t like mushrooms?!!) leave ’em out. Chad and the boys ate this with slices of baked chicken. I think it would be FABULOUS with shrimp.

5.0 from 1 reviews

Risotto with Pineapple and Coconut Milk

Prep time

5 mins

Cook time

40 mins

Total time

45 mins

Author: Sugar Dish Me

Serves: 4-6

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup red onion, chopped
½ teaspoon kosher salt
6 ounces sliced mushrooms (I used button mushrooms)
1 cup arborio rice
½ cup white wine
1 cup lite coconut milk, divided
1½ cups low sodium vegetable (or chicken) broth, divided
1 cup fresh pineapple, chopped
4 ounces fresh snow peas
¼ cup green onions to garnish
1-2 tablespoons

Instructions

In a 3 or 4 quart stock pot, melt the butter and heat the olive oil over medium high heat. Add the onions and sprinkle them with the kosher salt. Turn the heat down to medium and let the onions caramelize, stirring occasionally, for about 6 minutes.
Add the mushrooms and stir them around with the onions, letting them cook for 3-4 minutes until they start the darken. Raise the heat back to medium high.
Add the rice. Stir it into the onions and mushrooms and then let it sit for just a minute or two so that it can toast.
Stir in the white wine, and stir constantly until all of the liquid is absorbed.
Stir in ½ cup of lit coconut milk. Keep stirring until all the liquid is dissolved.
Stir in ½ cup of the broth. Keep stirring until all the liquid is dissolved.
Repeat this process with the remaining ½ cup coconut milk and the remaining broth (adding the broth ½ cup at a time).
When all the liquid is absorbed, stir in the pineapple. Toss the snow peas on top and cover to let them heat and steam for just a minute (they will still be crisp but will soften slightly).
Plate up the risotto and garnish each plate with the green onions and cilantro.
Serve immediately.

Stay tuned for the impending sugar coma. And please help me with ice cream.

Robyn

Sunday 18th of May 2014

Wanted to like this but barely a coconut flavor to the rice even though I used coconut oil in place of butter and olive oil. Risotto is also an appealing light brown color.

Heather

Hey Robyn! Thanks so much for your feedback! I use both coconut oil AND coconut milk pretty often in my kitchen, and in my opinion neither really bears a coconut flavor. I chose coconut milk here for a kind if Thai-inspired take on risotto and because it's a little bit sweet. I'm sorry this didn't turn out like you expected! I understand you might have been looking for a more coconutty flavor. You may want to try adding fresh shaved coconut? I have a couple other risotto recipes I love -- I've included the links and if you have any other questions about this or any other recipe I'm happy to help!

https://www.sugardishme.com/2014/04/24/creamy-lemon-risotto-spring-peas/ https://www.sugardishme.com/2013/12/03/creamy-mushroom-onion-baked-risotto-2/

Feed Your Soul Too Friday Five - Risotto addition - Feed Your Soul Too

Sunday 17th of November 2013

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Sandra - The Foodie Affair

Thursday 2nd of May 2013

Really love one dish meals, and coconut milk?! Drooling!! I have mango on hand, so I'll swap it for the pineapple. Looks fantastic, Heather!

Friday 3rd of May 2013

Let me know how it turns out with mangoes!

thepinkrachael

Wednesday 1st of May 2013

I'm so pleased about this recipe, partly because I love a) mushrooms, b) rice, c) pineapple, d) snow peas (aka mangetout or sugar snaps I believe!) and partly because I still really want to keep trying new recipes, but I am being seriously strict (as seriously strict as I get) on my budgeting in what is proving to be a shoestring year so it's not always proving possible, because I have to keep buying a whole host of things I don't already have, but for this one all I need to get is mangetout and coconut milk - cheap as chips! So - beer, bacon and sweet potatoes...?! tell me more?! As for an ice cream social - AWESOME! Happy almost-birthday Andrew!

I really love learning all the fancy words for boring fruits and vegetables. Mangetout. This is a recipe you can make! Stovetop! Yaaaaaay! It's pretty budget-friendly :)

Susan Boyles

Tuesday 30th of April 2013

May I recommend you get out your ice cream sandwich recipes for the grandpa thing, maybe with the edges rolled in dignature sprinkles and wrapped in waxed paper. I would go for that at a social for sure!

Oh my gosh, Susan you were RIGHT ON with the ice cream sandwiches. They are Chad's grandpa's favorite! Unfortunately, my other baking tasks did not give me enough time to make ice cream sandwiches :(. Another day definitely! I DID make some Suuuper ice cream, though. Stay tuned Friday!!

Signature. Don't know what dignature is lol!