Pineapple/Fig Risotto in a Blue Cheese Sauce

As I was going through the grocery store I was looking for some type of “sale item” I could cook for dinner.  It was pretty barren so I settled on the $2.50 whole pineapples.  As I checked my pantry I found some arborio rice, so I settled on risotto.  This is what I did with my pantry items.


1 – Cup of Arborio Rice

3 – Cups of Vegetable Broth

1 – Cup of Fresh Chopped Pineapple

1 – Cup of Peeled, diced fresh Figs or 1/2 cup of dried  Camembert figs, diced

1/2 – Package of Firm Tofu drained, 1/2 inch chopped

1/4 – Cup of Good Blue Cheese, crumbled

1 – Tbs of Butter and Canola oil

1 –  Tsp of Fresh Thyme

2 – Shakes of Parmesan Cheese

Salt to taste


The first thing you need to do is buy or make some vegetable broth.  I tossed a bunch of carrot, celery, onion, pepper, broccoli and garlic in a pot with about 6 cups of water.  These are the ingredients I had in my fridge.  I salted the water and cooked them at a boil for about 30 minutes.

The first thing I do is prepare the pineapple.  When purchasing fresh pineapple check the base to make sure it is firm but does not give to pressure.  To chop it start by slicing off about 1 inch of the base.  Then do the same for the top.  After this stand up the pineapple and begin running your knife down the sides, removing the skin.  Make sure you go deep enough to get 80% or so of the pits.  Once you get it peeled slice it from top to bottom into 4 long wedges.  The core is tuff so make sure you remove 1 1/2 inches of the core on each wedge.  Finally, slice and rough chop the pieces.


Now, let’s make the risotto.  The first thing  you do is add the butter and oil to a pan and bring it to medium heat.  Once you do add the rice.  Saute this for about 3 or 4 minutes.  Next toss in the chopped pineapple and fig.  Cook/stir for about one or two more minutes.  Now it’s time to add the vegetable broth.  Make sure the broth is hot, so if you are using canned o boxed stuff, toss it in a pan to heat up.  Add one cup of the broth to the rice mixture and stir.  Let it continue to cook until the broth has been absorbed, then add 1 more cup of broth.  Continue cooking until the broth has been absorbed again.  At this time add the tofu.  Season to taste.  Finally add the last cup of broth. Cook until it is 80% absorbed.  At this point taste the rice to check and see if it is done.  If not, add a bit more broth.  Once the risotto is soft add the blue cheese in small pieces.  Stir and cut the heat off.  The residual heat will melt the blue cheese and make a nice creamy sauce.    Season to taste.

Spoon the rice onto your serving dish and toss on a couple shakes of parmesan cheese.  To finish this sprinkle a small amount thyme and fresh pineapple over the dish.

This was an amazing dish.  This amount is good for a side dish if you are feeding 4 people. Or this would work as an appetizer for the same amount.  I fed two adults and two kids, and ran out.

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