RISOTTO has an undeservedly bad image among time-pressed cooks. Forget the myth that it requires hours slaving over a hot stove. A warming pile of steaming risotto can be whipped up in well under half an hour.
Smoked Chicken and Mango Risotto
2 smoked chicken breasts;
350 grams of Arborio rice;
2 tablespoons olive oil;
1 litre chicken stock;
1 mango peeled and cut into strips.
Heat the frying pan and add the olive oil. Add the rice and stir over a low heat until translucent. Next gradually add the chicken stock 100ml at a time, stirring continuously between additions. When the rice has absorbed most of the liquid, slice the chicken and add to the rice. Stir until creamy and season with salt and pepper. Portion the risotto in shallow bowls, arrange the mango slices over it and serve. To ring the changes, drizzle with pesto and add parmesan cheese to taste.