Mango Risotto Dessert
Ingredients
  • 1 cup Lundberg Arborio Rice
  • 3 cups water
  • 3 cups mango nectar or juice
  • [q:1/4] tsp nutmeg
  • 1 tsp cinnamon
  • 2 cups of fresh mango, diced
  • Optional: toasted coconut or dried fruit
Directions
  1. Heat water, mango nectar, nutmeg and cinnamon in a sauce pan to simmer.
  2. In another large saucepan measure out 1 cup Arborio Rice and add one cup of the hot water/mango mixture, stirring constantly until all the liquid is absorbed.
  3. Continue adding the water/mango mixture one cup at a time until all the liquid is used and rice is tender. (If texture is too firm, add [q:1/2] cup additional water.)
  4. The rice should take about 25 minutes to cook, and still have some sauce left. Fold in the diced mango.
  5. Garnish with toasted coconut, nutmeats, or dried fruit.
Nutrition Info
1 cup serving: 240 Calories, 4 g Total Fat, 1.5 g Saturated Fat, 0 mg Cholesterol, 20 mg Sodium, 50 g Carbohydrates, 2 g Fiber, 24 g Sugar, 4 g Protein