Risotto Cranberry & Persimmon Salad

November 10, 2018





1/2 jar Olivelle Butternut Squash Risotto

2 1/2 Cups chicken stock

1 Tbsp Tahitian Lime Olive Oil

1/2 Cup white wine


1/4 Cup lime juice

2 Tbsp Reserva Sherry Wine Vinegar

¾ tsp Lime Fresco Sea Salt

1/4 Cup Tahitian Lime Olive Oil

1/2 Cup halved and thinly sliced red onion

1 pound Fuyu persimmons or firm ripe mangoes ar apples, chopped

1/2 Cup dried cranberries

4 Cups baby arugula

Black Peppercorns





Prepare risotto following directions using the chicken broth, lime oil and wine. In a large bowl combine lime juice, reserva sherry vinegar and salt and whisk in lime oil. Add onion and let stand for 5 minutes. Stir in fruits and prepared risotto. Just before serving, fold in arugula. Transfer the salad to a serving platter or bowl and garnish with pepper.

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