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Green Chilly and Raw Mango Risotto Recipe

Green Chilly and Raw Mango Risotto
How to make Green Chilly and Mango Risotto

Green Chilly and Raw Mango Risotto recipe : Rice rolled in assorted vegetables, herbs and flavours, garnished with an interesting mooli and raw mango salad.

  • Total Cook Time 45 mins
  • Cook Time 45 mins
  • Recipe Servings2
  • Medium

Ingredients of Green Chilly and Raw Mango Risotto

  • 5 gm leeks
  • 5 gm spring onions
  • 5 gm celery
  • 5 gm diced raw mango
  • 10 gm butter
  • 1 Tbsp olive oil
  • 2-3 leaves basil
  • 2 gm/few sprigs flat leaf parsley
  • 1 Tbsp chives chopped
  • 1 cup arborio rice
  • Optional- a dash of white wine
  • 2 green chillies, sliced fine
  • 4 cups vegetable stock
  • 20 gm each blue cheese and Parmesan
  • 1 clove garlic
  • For the garnish:
  • 1/2 mooli
  • 1/2 a lime lemon juice
  • 1/2 (40 gm) mango
  • 1/2 Tbsp olive oil
  • Pinch of salt
  • Pinch of pepper

How to Make Green Chilly and Raw Mango Risotto

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In a heavy bottomed pan, sweat off the leeks, spring onions, celery and the green chillies in a little butter and olive oil for 2 minutes.
Add the rice and fry it along with the veggies until the grains are evenly coated with the butter/oil.
Ladle the vegetable stock a little at a time until it is absorbed by the rice and continue to do so until the rice is al dente (becomes firm but not hard, bite-like). (You will add 3 times the amount of stock to the quantity of the rice)
Add the herbs and the blue cheese.
Garnish with torn basil leaves.


Mooli and Raw Mango Salad/Slaw
Grate or slice up the mangoes and the radish and mix all the ingredients together to serve with the risotto.
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