Mango and Mushroom Risotto Bowl

(2017 Pairings) A savory risotto with a touch of sweetness from mango.

Photo of Mango and Mushroom Risotto Bowl


6 cups chicken broth
3 tablespoons extra virgin olive oil divided
1 lb. cremini mushrooms
1 lb. enoki mushrooms
salt and pepper to taste
2 shallots minced
1-1/2 cups arborio or carnaroli rice
1/2 cup riesling wine
1 cup DOLE Chef-Ready Cuts Mango Cubes
3 tablespoons unsalted butter
1/2 cup grated parmesan cheese
finely chopped green onions or chives optional garnish


  1. Warm the chicken broth in a sauce pot over medium heat. Meanwhile, in a small skillet add 2 tablespoons of olive oil and the mushrooms. Cook until they are soft and begin to release some liquid, season with salt and pepper. After about 4 minutes, remove the mushrooms from their liquid and set aside.
  2. Wipe the skillet clean and add remaining 1 tablespoon olive oil and shallots. Cook shallots for 1 minute until translucent. Add rice and coat with the oil and cook for 2 minutes. While constantly stirring, add the wine. When wine is absorbed, begin adding chicken stock in 4 ounce increments. Continue stirring until stock is absorbed and then add the next half cup. Continue this process until all the stock is added and absorbed, about 30 minutes.
  3. Remove from heat and stir in the mushrooms, mango, butter and parmesan. Season with salt and pepper and garnish with green onions, if desired.
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