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Mango risotto with pepper and ginger

ingredients

servings

1

White wine

to taste

Ginger

1 teaspoon

Rice cream

1 teaspoon

Mango

1 unit

Extra virgin olive oil

1 spoon

Laurel

5 leafs

Pepper in grains

15 unit

Carnaroli rice

70 oz

Pink salt

to taste

Curry powder

1/2 teaspoon

Lemons

1/4 unit

Onions

1 half

Celery

2 stems

Carrots

1 unit

Water

600 fl oz

first courses from Italy

Mango risotto with pepper and ginger

Mango risotto with pepper and ginger

vegan high in fiber source of B vitamins high in iron high in calcium source of C vitamins high in potassium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mango risotto with pepper and ginger

Delicious and tasty risotto

Mango risotto with pepper and ginger step 1

step 1

Clean the vegetable and the ginger root and put everything in the water. Add 5 grams of pepper, curry, 2 bay leaves and lemon zest, then bring to a boil.

Mango risotto with pepper and ginger step 2

step 2

Add the salt and let it simmer for about ten minutes, covered.

Mango risotto with pepper and ginger step 3

step 3

In the meantime, pestate in a mortar the pepper grains of risotto together with laurel leaves and add them in a frying pan, where you will have warmed the oil. Let it tasteless, low flame, for 2 min

Mango risotto with pepper and ginger step 4

step 4

Peel the mango and cut it in half. Cut it to daddy and fry it with the pepper.

Mango risotto with pepper and ginger step 5

step 5

Add the rice, let it flavor for a minute, then pour the Chardonnay.

Mango risotto with pepper and ginger step 6

step 6

Proceed with the cooking by pouring broth, at a time, stirring occasionally.

Mango risotto with pepper and ginger step 7

step 7

While rice cooks, prepare the cream. Place a 1/4 cup of mango cut into dadini, rice cream, ginger and broth lemon juice and a spoon of Chardonnay.

Mango risotto with pepper and ginger step 8

step 8

Add, if necessary, a pinch of salt. Spend everything with the diving mixer until you get a velvety cream.

Mango risotto with pepper and ginger step 9

step 9

When the rice is a couple of minutes after cooking, pour the cream (holding a few spoons), stuffed and let it rest, flame out, covered, for the rest of the time.

Mango risotto with pepper and ginger step 10

step 10

Serve the risotto on a mango cream base and garnish with fresh mango.

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