Mango Risotto

Name: Mango Risotto
Total time: 1800 s
Yield: for three
Cuisine: Indian
Ingredients: 1 cup arborio rice; 1 cup vegetable stock; 1 cup mango puree; 1 cup coconut milk; 1/4 tsp salt; 1 Tbsp butter; 1 tbsp olive oil; 1 tbsp parmesan cheese or any available; 1 tbsp rice wine vinegar

Neelam Bhatiaparwani @cook_20967850

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Neelam Bhatiaparwani @cook_20967850

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Ingredients

30 minutes

for three

1 cuparborio rice
1 cupvegetable stock
1 cupmango puree
1 cupcoconut milk
1/4 tspsalt
1 Tbspbutter
1 tbspolive oil
1 tbspparmesan cheese or any available
1 tbsprice wine vinegar

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Steps

30 minutes

1

In a heavy bottom pan or skillet add butter and let it melt àdd oil add arborio rice and saute it for a minute
2

Add white wine if you don't have you can avoid it than add hot vegetable stock about 1/4 cup or full of ladle
3

Let it evaporat add more stock and let it cook for 2-3 minutes repeat third time with the vegetable stock add mango puree
4

Stir it well add salt rice wine vinegar stir add parmesan cheese or processed cheese
5

I have given round ball shape to the risotto outer layer with edible blue colour and garnish it with mango slices and edible flower