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.
- 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)
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.
Makes 8 servings.
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