Pork and Mango Risotto

Ingredients
500 grams diced pork
2 tsp grated ginger
1 tsp mustard seeds
1 cup arborio rice (long grain is ok if you don't have it)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 large capsicum chopped
2 medium zuchinis chopped
1 cup snow peas
375ml can mango nectar
1 1/2 cups chicken stock
1/2 cup coconut milk
1/2 - 1 cup mango pieces
2 tablespoons fresh chopped coriander

Method
Fry the pork in a little oil with the ginger and mustard seeds until browned. Add the rice and fry on medium for 5 minutes. Make a paste of the cumin, tumeric and coriander and add that to the pan with the vegetables. Cook for 5 minutes. Add mango puree, stock and coconut milk and cook on a low heat stirring often until most of the liquid is absorbed. Add the mango pieces and fresh coriander and simmer 5 minutes.