Clean the pineapple (remove the ends and then cut off the peel all around).
Cut into 4, remove the core and cut the pulp into cubes.
Brown the chopped onion in the oil, then add the rice and toast it.
Then start cooking, adding the stock 1 ladle at a time.
Halfway through cooking, add the marsala, almost at the end of cooking, add the pineapple.
Once cooked, stir in the yogurt and season with salt.
The pineapple risotto is ready, decorate with raw rocket and serve.
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