Tropical Risotto with Mango Sausage and Sugar Snap Peas

While we were in Cincinnati over the weekend, I hit up Trader Joes, the ONLY store I allow myself to go in without a list, and just start throwing stuff into the cart. It's my guilty pleasure :)

They had Mango Chicken Sausage, a kind I've never seen before. They sounded AMAZING, so I grabbed a pack. While driving home, I was thinking of how I could prepare them or what sides I could make. I remembered my coconut risotto, and thought maybe I'll make it tropical and mix in some pineapple and mango, that would be interesting. I thought to cut the sweetness I'd need heat, so a dash of cayenne. The risotto was delish, the sausage was great, and I rounded it out with some soy-ginger glazed sesame pea pods and peppers. Overall a flavorful island-y dinner!

Tropical Risotto, Mango Chicken, and Sesame Ginger Peas

3 chicken sausage links, cooked and sliced
Sesame Sugar Snap Peas
(with 1 bell pepper and yellow onion)


Tropical Risotto:
1 tbsp. butter
2/3 c. arborio rice
1/2 c. light coconut milk
1/4 tsp. cayenne (JJ said it was too spicy, I liked it)
2 c. chicken stock, warmed
1/4 c. diced pineapple
1/4 c. diced mango
toasted coconut for garnish
salt and pepper

Heat a nonstick skillet to medium-high, melt butter and add rice. Toss and toast for 1 minute, add coconut milk, stir and turn to medium-low. Add cayenne, salt and pepper. Every 2-3 minutes, add 1/4 c. chicken stock until the rice is creamy, al dente, and won't take any more liquid, about 2 c. and 20 minutes. Turn the heat off, add the pineapple and mango, fold in and serve.

(Thanks to JJ for taking a sideways photo, I can't figure out how to rotate it)