Mango risotto

Mango - Part 2.

The Italian favourite is given a light, refreshing twist.

Ingredients (serves 4):
30g unsalted butter
1 large onion, finely chopped
1 clove garlic, chopped
3 cups risotto rice
1/2 tsp salt
1/2 tsp pepper
3 cups good quality chicken stock
1/2 cup cream
2 tbsp cream cheese
2 mango, skinned and roughly chopped

Method:
1. In a pan, heat the butter, then add onion and garlic, and saute until fragrant.
2. Add the risotto, salt and pepper, and saute for another 2 minutes.
3. Pour in the chicken stock and stir continuously over medium heat until the liquid is reduced to half and the risotto becomes soft.
4. Add cream, cream cheese and chopped mango. Give it a good stir and serve immediately.

Tips:
Can't get fresh mangoes? Use preserved mango puree from baking shops.

Recipe source: Simply Her magazine (Aug 2007)