Sweet and sour risotto

Ingredients for 4 servings:

• 500 g turkey strips
• 3 carrots
• 1 bell pepper
• 1 Pepper
• 1 onion(s)
• 2 garlic cloves
• 1 mango(s)
• 3 pineapple slices from the can
• 500 g risotto rice
• ¾ liter pineapple juice
• ½ lime(s), juice
• 3 tsp soup powder (vegetable soup powder)
• salt and pepper
• Olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Season the turkey with salt and pepper. Dice the carrots and bell pepper. Finely chop the chili peppers, removing the seeds or not, depending on how spicy you want them. Chop the onion and garlic. Deseed, peel, and chop the mango. Drain the pineapple and reserve the juice. Then chop 3-4 slices of pineapple. (I use canned pineapple because it’s sweeter.) Mix the pineapple juice with the juice from the can and the juice of half a lime and season with the desired amount of bouillon powder (my vegetable soup powder uses 3 teaspoons). Heat the olive oil and sauté the onion and garlic. When the onions are translucent, add the meat and cook. Add the carrots, bell peppers, and chili peppers to the pot, stir, cook, and then simmer with the lid closed for about two minutes. Then add the mango and pineapple and let stand with the lid closed for two minutes. Now add the rice to the pot, stir vigorously, then add the pineapple juice and stock powder mixture and stir vigorously again. Let everything simmer for 20-25 minutes, until the rice has absorbed the water. Stir frequently to prevent the rice from sticking to the bottom of the pot. Depending on the brand of rice, you may need to adjust the amount of water and the cooking time accordingly. In my experience, you don’t need quite as much liquid as indicated on the rice package. If you like, you can add more seasoning to the risotto; I like it just fine without any additional seasoning. If you find it too sweet, use less juice and dilute it with water.