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Green Chilly and Raw Mango Risotto Recipe
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
HideShow Media1.
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.
2.
Add the rice and fry it along with the veggies until the grains are evenly coated with the butter/oil.
3.
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)
4.
Add the herbs and the blue cheese.
5.
Garnish with torn basil leaves.
Garnish:
1.
Mooli and Raw Mango Salad/Slaw
2.
Grate or slice up the mangoes and the radish and mix all the ingredients together to serve with the risotto.