Delectable Fusion Delight: Mango Curry Risotto Recipe

Today’s Special Fusion Dish: Mango Curry Risotto

As the weather transitions from summer to fall, I find myself looking for comforting yet vibrant dishes to satisfy my cravings. Today, I’m excited to share with you a unique fusion recipe that combines the creamy richness of Italian risotto with the tropical sweetness of mango curry. This dish is perfect for a cozy night in or a dinner party with friends looking to try something different.

For this Mango Curry Risotto, you will need the following ingredients:

• arborio rice (300g)
• mango (1, diced)
• coconut milk (400ml)
• curry powder (2 tbsp)
• vegetable broth (1L)
• onion (1, diced)
• garlic (2 cloves, minced)
• lemongrass (1 stalk, smashed)
• cilantro (for garnish)
• lime wedges (for serving)

To prepare this dish, start by heating a saucepan over medium heat. Add the diced onion and minced garlic, cooking until softened. Stir in the curry powder and arborio rice, toasting the grains slightly.

Next, pour in the vegetable broth, coconut milk, and smashed lemongrass stalk. Allow the mixture to simmer, stirring occasionally, until the rice is cooked through and creamy. This should take about 18-20 minutes.

Once the risotto reaches a creamy consistency, gently fold in the diced mango, allowing it to warm through in the rice. Remove the lemongrass stalk and discard.

Serve the Mango Curry Risotto hot, garnished with fresh cilantro and lime wedges on the side for an extra burst of flavor.

This Mango Curry Risotto recipe yields approximately 4 servings, with each serving weighing around 350g. One serving contains approximately 380 calories.

A clever tip for this dish is to add a dash of cayenne pepper for a spicy kick or stir in a spoonful of Greek yogurt for a creamy finish.

I hope you enjoy this unique fusion dish and feel inspired to experiment with your own flavor combinations. Happy cooking!