Mango & Blue Cheese Risotto

I love to try new recipes, making new deliciously healthy changes. This leads me to new experiences of the palate. I have to be honest, sometimes it works very well but sometimes it doesn’t.

Rice is most of the times a simple and easy ingredient to work with. However making a perfect risotto might be tricky. I started a few years ago by making the Pumpkin and Blue Cheese Risotto (I’ll post it soon). A friend gave me her mothers recipe, I adapted it for my taste, made it healthier and in my opinion much better. 

One day, in late summertime I was shopping for fresh ingredients at a local food market, and came across some beautiful small mangoes with intense warm colours and great fruity aromas. I had to buy them, it was imperative! Immediately I remember to experiment on a risotto recipe.

 

 

My main obstacle was the stock, since I don’t like the idea of using stock cubes, not even in the pumpkin version. So I started to imagine the flavours and aromas that would enhance the risotto in my head. That day I was simultaneously preparing my afternoon cup blueberry and acai berry tea, well not a cup, more like a bowl, I confess my addiction. It hit me to try to use it as a stock for my risotto, and guess what it work superbly!

Here I share with you this amazingly simple and delicious Mango and Blue Cheese Risotto recipe. Hope you try and enjoy it!

Bella.

Mango & Blue Cheese Risotto
Serves 2
An exquisite delicious risotto!
Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 Mangoes
  2. 1 cup Risotto Rice
  3. 2 cups Blueberry and Acai Tea (fresh)
  4. 4 tbsp Blue Cheese
  5. 1 tsp Hot Chilli Spice (powder)
  6. 1/2 cup Coconut Milk
  7. 1 tbsp Coconut Oil
  8. 1 tbsp Balsamic Vinegar
  9. 1 tsp Curry (powder)
  10. 2 Prunes
  11. 1 tsp Salt
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Instructions
  1. Prepare the tea with boiling water and set aside.
  2. Cut the mangoes into cubes and peel off. In a cooking pan in medium heat, drizzle the balsamic vinegar and the coconut oil. Them add the mango cubes and cook them until slightly golden.
  3. Add the curry powder and the risotto rice. Mix the ingredients and start adding the blueberry and acai tea little by little, whenever the liquid disappears. Give it a mix from time to time.
  4. When the last portion of tea is poured, season the risotto with salt and hot chilli spice powder.
  5. Finally add the coconut milk and mix the ingredients well for 1 min. Then turn off the heat and let it rest covered with a kitchen paper towel for 5 min.
  6. Uncover the risotto and serve, adding pieces of blue cheese and of prunes to each plate.
Notes
  1. You can choose any other tea you prefer, although I suggest a fruit tea.
  2. Have a delicious meal!
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12 thoughts on “Mango & Blue Cheese Risotto”

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