Pineapple Cilantro Risotto

Directions

1. 1
   Bring broth and pineapple juice to a simmer in a large pot and keep warm
2. 2
   Heat oil with 1 tablespoon butter in a heavy saucepan over medium-high heat- add onions and coriander, and saute until onions are softened.
3. 3
   Add rice and 1/3rd of the chopped cilantro to the onions. Cook, stirring, for 1 minute.
4. 4
   Ladle in 1 cup simmering broth/juice and cook, stirring, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next. When half the liquid is remaining, add pineapple tidbits. Continue adding liquid and stirring 1/2 cup at a time until rice is tender and creamy-looking, 16 to 18 minutes.
5. 5
   Reserve a handful of cilantro for garnish, and add the rest to the risotto and stir in right before removing from heat.
6. 6
   Garnish with fresh cilantro and serve. I served with grilled garlic-lime shrimp and a dollup of sour cream!