Dessert
Tropical Dessert Risotto with Calendula, Mango and Pickled Pineapple
1 uVoor 4Nutri-Score C€€
C
1 u
1 uTropical Dessert Risotto with Calendula, Mango and Pickled Pineapple
wat je nodig hebt
Ingrediënten
Arborio riceGranen300 g
MilkZuivel700 ml
SugarVoorraadkast80 g
Butter (cold, cubed)Zuivel40 g
Mango (peeled and diced)Groente en fruit1 stuk- Pineapple (diced, for pickling)Groente en fruit200 g
Rice vinegarVoorraadkast60 ml- Calendula petals (fresh or dried)Groente en fruit5 g
Fennel seeds (lightly crushed)Kruiden en specerijen3 g
Cinnamon (ground)Kruiden en specerijen2 g- Neutral oil (for frying)Voorraadkast500 ml
per portie
Voedingswaarden
485kcal
- Koolhydraten
- 80 g
- Eiwitten
- 8 g
- Vetten
- 15 g
wat je gebruikt
Keukengerei
Steelpan
Koekenpan
Mengkom
Zeef
Schuimspaan
stap voor stap
Bereiding
- Stap 1
Pickle the pineapple
- Warm the rice vinegar with a little sugar until dissolved.
- Pour over the diced pineapple and set aside to pickle.
- Stap 2
Toast the rice
- Melt part of the butter in a saucepan.
- Add the Arborio rice and toast until the grains turn translucent at the edges.
- Stir in the crushed fennel seeds and cinnamon.
- Stap 3
Cook the risotto
- Add the milk a ladle at a time, stirring, letting it absorb before adding more.
- Keep stirring until the rice is creamy and al dente.
- Stir in the sugar and the calendula petals.
- Stap 4
Fry the crispy rice
- Heat the neutral oil in a frying pan.
- Drop in a few spoonfuls of cooked rice and fry until golden and crisp.
- Drain on a sieve or slotted spoon.
- Stap 5
Finish and plate
- Mantecare the risotto with the remaining cold butter.
- Spoon into bowls and top with the diced mango, pickled pineapple and crispy rice.
- Scatter over extra calendula petals.