How to Make Green Chilly and Raw Mango Risotto

1.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.

6.Garnish:

7.Mooli and Raw Mango Salad/Slaw

8.Grate or slice up the mango and the radish and mix all the ingredients together to serve with the risotto.

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