Mango and lemon risotto

Ingredients for 2 servings:

• 400 g risotto rice
• 2 shallots
• 1 mango(s), hard
• 6 tbsp butter
• 1 lemon(s)
• e.g. Tabasco or chili powder
• 1 liter of broth

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Suitable for vegetarians

Take a pot and a large frying pan, peel and dice the mango and shallots, and add both to the pan with three tablespoons of butter. Sauté the diced shallots over high heat until the shallots are translucent. Place the stock in a pot and simmer over medium heat. Then add the rice, a little at a time, to the pan and sauté until it is translucent. Then add two ladles of stock. Allow the liquid to evaporate and repeat the process until no stock remains. In between, wash the lemon with hot water and finely grate the zest. When all the stock is used up, add the lemon zest and juice to the pan with three more tablespoons of butter. The risotto should now taste pleasantly fruity and tart. If you prefer it spicy, you can add chili powder or Tabasco to your liking.