Apple-Mango-Risotto with Shrimp

Ingredients for 3 servings:

• 250 g rice (risotto rice)
• 250 g mango(s) from the can (drained weight)
• 1 onion(s)
• 1 garlic clove(s)
• 300 g shrimp(s)
• 6 apples, sweet
• 1 handful of raisins
• Cinnamon
• Sugar
• oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

First, peel and core the apples, then cut them into small pieces. Dice the onion and garlic. Cut the mango into pieces. Bring a little water to a boil in a pot, add the apple pieces, and cook until you get a fairly coarse applesauce. Make sure the applesauce is relatively runny in the end. Season to taste with sugar. Heat oil in a pan and fry the onion and garlic, then the shrimp. Remove the shrimp, add the rice to the pan, and sauté. Mix 400 ml of applesauce with 100 ml of water, then pour it over the rice. Put the lid on the pan and simmer for about 20 minutes over very low heat, stirring occasionally and adding a splash of water and a bit of applesauce if needed. When the rice is almost tender (it’s best to just taste it every now and then), add the mango, raisins, and shrimp. Continue adding water and applesauce in very small amounts as needed, and continue cooking until the rice is perfectly tender. Make sure the liquid is almost completely evaporated by the time the rice is tender. Finally, season with cinnamon and a little sugar and serve on warmed plates.