Risotto rice with chicken and mango

Name: risotto rice with chicken and mango
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Red onion; 3 el traditional olive oil; 300 g risotto rice; 1 meat broth tablet; 900 ml water; 3 bunch onion; 1 ripe mango; 250 g chicken fillet fumé chess a 125 g; 50 g smoked cheese

Risotto with red onion, spring onion, mango, chicken and smoked cheese.

Ingredients

1 Red onion
3 el traditional olive oil
300 g risotto rice
1 meat broth tablet
900 ml water

3 bunch onion
1 ripe mango
250 g chicken fillet fumé chess a 125 g
50 g smoked cheese

Directions

Peel and chop the onion. Heat the olive oil in a frying pan. Fry the onion gently for about 2 minutes. Add the rice and cook until the grains shine.
Add the water with the bouillon tablet and cook the rice for about 20 minutes until done. In the meantime, clean the forest onion and cut into rings. Peel the mango and cut the flesh into small pieces.
Cut the chicken fillet into slant slices. When the rice is cooked, stir in the chicken, spring onion and mango and warm up. Grate the smoked cheese above it.