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Welcome to the vibrant world of Spicy Mango Coconut Chicken, a dish that brings together the exotic flavors of the tropics right to your kitchen. This recipe seamlessly intertwines the sweetness of ripe mangoes with the creamy richness of coconut milk, all while being elevated by a harmonious blend of spices. The result? A tantalizing meal that not only excites the palate but also provides a feast for the senses.

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Ingredients

1 cup Arborio rice

4 cups vegetable broth

1 cup white button mushrooms, sliced

1 cup fresh spinach, chopped

1 medium onion, finely chopped

3 cloves garlic, minced

1/2 cup balsamic vinegar

1/2 cup grated Parmesan cheese

3 tablespoons olive oil

Salt and pepper to taste

1 tablespoon fresh thyme, chopped (optional)

Instructions

Prepare the broth: In a medium pot, warm the vegetable broth over low heat, keeping it warm but not boiling.

Sauté the aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.

Cook the mushrooms: Add the sliced mushrooms to the skillet, cooking until they are golden and have released their moisture, about 5-7 minutes.

Toast the rice: Stir in the Arborio rice to the skillet, allowing it to toast for about 2 minutes, until it becomes slightly translucent.

Deglaze with balsamic vinegar: Pour in the balsamic vinegar and stir continuously until it is mostly absorbed by the rice.

Add broth gradually: Begin adding the warm vegetable broth to the rice, one ladleful at a time. Stir frequently, allowing each addition of broth to be absorbed before adding more. This should take about 18-20 minutes.

Incorporate spinach: Once the rice is creamy and al dente, stir in the chopped spinach and cook until wilted, about 2 minutes.

Finish the risotto: Remove the skillet from heat and mix in the grated Parmesan cheese. Season with salt, pepper, and fresh thyme, if using.

Serve: Spoon the risotto into bowls, drizzling a little extra olive oil on top for added richness.

Prep Time, Total Time, Servings: 10 min | 35 min | 4 servings