Watermelon RecipesRecipes

Thai Watermelon, Tart Cherry Coconut Risotto

Skip the sports drinks, this risotto packs a wallop of water, antioxidants, and electrolytes, as well as carbs to replenish glycogen stores. Serve as a side dish for dinner then reheat leftovers for an after-workout snack or breakfast (heat and sprinkle with a little sugar). If your workout was outdoors, it’s a nice extra that the lycopene from the watermelon also may protect the skin from sun damage.

 Ingredients
  • 2 tablespoons Butter
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon grated lemon peel
  • 2 tablespoons lemon grass paste
  • 2 cups uncooked Arborio rice
  • 8-9 cups liquified watermelon (watermelon whipped to a liquid in a blender)
  • 2 tablespoons lemon juice (about 1 whole lemon)
  • 2 cups dried tart cherries
  • dash salt (to taste)
  • 1/3 cup grated coconut
  • 1/3 cup chopped nuts (optional)
 Instructions

1. Place butter in a large, nonstick skillet and heat over medium heat until melted. Add ginger, lemon peel, and lemon grass paste and blend. Add rice and toss until fully mixed and heated through, approximately 3 minutes.
2. Add watermelon juice one cup at a time, stirring frequently, until fully cooked. Add more juice if necessary. Add juice of 1 lemon (approximately 2 Tbsp), dried tart cherries and salt to taste.
3. Garnish with coconut and/or nuts as desired.

 Servings

Makes 8 servings.

 Nutrition

Serving size: 1 slice
Calories per serving: 455
Fat per serving: 6.5g
Saturated Fat per serving: 3.6g
Vitamin C per serving: 28mg
Vitamin E per serving: 1mg
Calcium per serving: 71mg
Iron per serving: 3.6mg
Magnesium per serving: 73mg
Potassium per serving: 730mg
Sodium per serving: 53mg
Fiber per serving: 5g

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