- Yield: 4 servings
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Risotto-stuffed Solo papaya
A side dish that makes the meal, Solos make risotto special. Make it the day before, and heat it up the day of your feast.
Ingredients
- Risotto
- 2 tbs canola oil
- 1 cup risotto
- 3 cups broth (Thai ginger or chicken)
- Risotto-stuffed Solo
- 1/4 cup coconut milk
- 1/4 tsp salt
- 1/4 cup dark brown sugar
- 2 Solo papayas, seeds removed
- nonfat cooking spray
- 3 limes
- 2 tbs dried cranberries
Instructions
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Preheat oven to 350°.
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In a large saucepan over medium-high heat, heat the oil for 3 minutes. Add the risotto and sauté for an additional 3 minutes. Add broth, bring to a boil, then reduce to a simmer. Cover and cook for 15 to 20 minutes, or until the broth is absorbed. Set aside.
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In a small bowl, combine the coconut milk, salt and brown sugar. Gradually add the coconut milk mixture to the risotto. Stir to combine.
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Spray a 9x12 rectangular baking dish. Arrange the papaya halves in the dish, flesh sides up. Squirt the papaya halves with the juice of 2 limes. Divide the risotto between halves. Top with cranberries. Cut the remaining lime into wedges and stuff between papaya halves. Bake for 15 minutes.
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Serve warm.