Pineapple Mandarin Risotto
1 cup Arborio Rice
1 tbsp vegetable oil
Juice from 15 oz can Mandarin oranges
Juice from 20 oz can of pineapple rings
1 cup orange juice
Water to bring amount of liquid to 3 cups total
1 Vanilla Bean
1 tbsp tarragon
1 tsp cinnamon
1 tbsp fresh minced parsley
2/3 of the canned Mandarin oranges
4 or 5 pineapple rings chopped
Heat the vegetable oil in a pan over medium heat, mix in Aroborio rice continue stirring until rice is translucent, being careful not to brown the rice.
Turn the heat down to medium-low. Add in the liquids one cup at a time, cooking and stirring until the liquid is absorbed.
After the first cup of liquids is added, add in the seeds from inside the vanilla bean, the tarragon and the cinnamon.
Continue adding the liquids, one cup at a time.
Once the rice is fully cooked, add in the parsley, Mandarin oranges and chopped pineapple.
Stir and serve
Makes 3 cups of cooked rice