Go Back
+ servings
0 from 0 votes
Pineapple Risotto
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Course: Side Dish
Servings: 4
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1/2 stick butter
  • 2 cups fresh pineapple chunks coarsely chopped
  • 1 1/4 cups arborio rice
  • 1/2 cup pineapple juice
  • 1/4 teaspoon cinnamon
  • 1 pinch salt
  • 2 3/4 cups chicken stock
  • 1 tablespoon ricotta cheese
  • Additional pineapple chunks as needed for garnish
Instructions
  1. Heat the butter in a large rondeau pan over medium high heat. Lightly cook the pineapple in it for about a minute, then remove it with a slotted spoon and set it aside.
  2. Add the rice to the same pan and cook it in the buttery, pineapple flavored liquid for 30 seconds, just to lightly toast it.
  3. Pour the pineapple juice into the pan and let it completely get absorbed by the rice, about 2-3 minutes. While that happens add in the salt and cinnamon for flavor. Also get a small pot on the stove with the chicken stock in it and just warm it up on low heat.
  4. Ladle 1/3 of the chicken stock into the pan with the rice, then constantly stir while the rice absorbs that stock. Repeat with the next third of stock, still stirring constantly. Once that is absorbed add in the remainder of the stock and let the rice get fully cooked and tender while you still stir.
  5. When the rice is cooked, take it off of the heat and stir in the cooked pineapple chunks and ricotta cheese. Then just plate and serve the pineapple risotto! I formed it into almost a little cake with my hands and topped it with two big chunks of pineapple for garnish.