Risotto With Cashew Nut

Course : Risotto
Serves: 4
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1 large Onion -- peeled
1 medium Red pepper -- deseeded
4 ounces Mushrooms
2 tablespoons Olive oil
10 ounces Mixed Basmati and wild rice
5 ounces Dry white wine or extra water
20 ounces Water
3 tablespoons Mushroom ketchup
4 ounces Frozen peas
1/2 teaspoon Salt and black pepper
4 ounces Cashew nuts
1 ounce Parmesan cheese -- grated

Preparation / Directions:

Finely chop the onion, dice the red pepper; wipe and slice the mushrooms. Heat the oil in a pan, add the onion. Cook gently for 5 minutes then add the rice. Stir well to coat all the rice grains in the oil. Add the wine and water, or use all water, and bring the mixture to boiling point. Simmer for 15 minutes without covering the saucepan. Stir once then add the ketchup, red pepper, frozen peas and mushrooms, together with seasoning to taste. Check there is still some liquid left in the pan, if not add a little more water. Cover the saucepan and simmer for 15 minutes or until the rice is tender and all the excess liquid has evaporated. Put in the cashew nuts and cheese and cover the pan. Stand off the heat for 5 minutes then serve with crusty French bread.

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