Gluten- Free Green Chilly and Raw Mango Risotto Recipe | Gluten Free Jio

Green Chilly and Raw Mango Risotto Recipe

  • 5 gm leeks
  • 5 gm spring onions
  • 5 gm celery
  • 5 gm diced raw mango
  • 10 gm butter
  • 1 Tbsp olive oil
  • 2-3 leaves basil
  • 2 gm/few sprigs flat leaf parsley
  • 1 Tbsp chives chopped
  • 1 cup arborio rice
  • Optional- a dash of white wine
  • 2 green chillies, sliced fine
  • 4 cups vegetable stock
  • 20 gm each blue cheese and Parmesan
  • 1 clove garlic
  • For the garnish:
  • 1/2 mooli
  • 1/2 a lime lemon juice
  • 1/2 (40 gm) mango
  • 1/2 Tbsp olive oil
  • Pinch of salt
  • Pinch of pepper


  1. In a heavy bottomed pan, sweat off the leeks, spring onions, celery and the green chillies in a little butter and olive oil for 2 minutes.
  2. Add the rice and fry it along with the veggies until the grains are evenly coated with the butter/oil.
  3. Ladle the vegetable stock a little at a time until it is absorbed by the rice and continue to do so until the rice is al dente (becomes firm but not hard, bite-like). (You will add 3 times the amount of stock to the quantity of the rice)
  4. Add the herbs and the blue cheese.
  5. Garnish with torn basil leaves.


  1. Mooli and Raw Mango Salad/Slaw
  2. Grate or slice up the mangoes and the radish and mix all the ingredients together to serve with the risotto.

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