Sweet Pineapple and Ginger Risotto

By February 1, 2013

Submitted by Angela W.


  • 4 cups non-dairy milk
  • 1 3/4 cups risotto rice
  • 1/2 cup unsweetened coconut
  • 1 20 ounce can of pineapple
  • 1/4 cup candied ginger, diced or cut into small pieces dash of rum extract


  • Place all of the above items into InstantPot.
  • Press the “Manual” button and adjust time to 12 minutes.

This will make a very nice, but not too sweet, dessert-type of risotto.

Print Friendly


2 Responses to “Sweet Pineapple and Ginger Risotto”

  1. Anne lemieux says:

    I also made a sweet risotto diced ginger in 4 tablespoons of thre diced apples and kohlrabi and fennel saluted for 4 minutes one cinnamon stick 1/4 of a vanilla bean added 1 cup of arborio rice and sautéed for 4 minutes. Added warm coconut cream and 14 minutes in pressure cooker slow release. Topped with candied orange, lemon and tangerine peels. So delicious and easy.


  2. Anne lemieux says:

    I used this recipe for mushroom risotto. I used dried shitaki mushrooms rehydrated with boiling water. Diced into ghee (4tablespoons) two minced garlic one cup of carmalized onions one green hot pepper diced 8 black garlic cloves diced a pinch of salt. Heated to carmalized about 5 minutes on sauté. Added arborio rice and browned for 4 minutes. Added reserved hot mushroom stock. Put on 14 minutes pressure cooker. Let it naturally let off steam. Added 1/2 cup goat cheese and about one tablespoon of white truffle oil. OMG. Very good.


Leave a Reply