Tropical Fusion: Spicy Mango Lime Risotto Recipe

Introducing: Spicy Mango Lime Risotto

Today, I’m excited to share a unique and flavorful dish that combines the sweetness of mango with the tangy kick of lime in a creamy risotto. This recipe is perfect for a summer evening when you want to add a tropical twist to your dinner table.

Ingredients:

• Arborio rice (200g)
• Mango, ripe and diced (1 large)
• Lime, juice and zest (2 limes)
• Chicken broth (800ml)
• Red chili, finely chopped (1)
• Coconut milk (200ml)
• Garlic, minced (3 cloves)
• Onion, finely chopped (1)
• Butter (50g)
• Cilantro, chopped (for garnish)
• Salt and pepper to taste

Kitchen Tools:

• chef’s knife
• cutting board
• wooden spoon
• grater
• saucepan

To start, heat the chicken broth in a saucepan until simmering. In another saucepan, melt the butter over medium heat and sauté the onion and garlic until soft. Add the Arborio rice and cook for a few minutes until translucent.

Gradually add the hot chicken broth, one ladle at a time, stirring constantly until the rice absorbs the liquid. This process should take about 18-20 minutes. Stir in the coconut milk, diced mango, lime juice, lime zest, and chopped red chili. Cook for an additional 5 minutes until the risotto is creamy and the rice is cooked al dente.

Season with salt and pepper to taste. Serve the spicy mango lime risotto hot, garnished with chopped cilantro for a fresh touch.

The approximate total weight of the cooked dish is 1200g, with 4 servings. Each serving weighs around 300g, with an estimated calorie count of 350 per portion.

One unique tip for this recipe is to add a splash of tequila to the risotto just before serving for an extra zing of flavor.

I encourage you to try this Spicy Mango Lime Risotto and make it your own by adjusting the spice level or adding your favorite protein. Enjoy this fusion of tropical flavors in every creamy bite!