Risotto with cashew nuts (marguerite patten)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, peeled |
| 1 | Red pepper, deseeded | |
| 4 | ounces | Mushrooms |
| 2 | tablespoons | Olive oil |
| 10 | ounces | Mixed Basmati and wild rice |
| 5 | fluid ounce | Dry white wine or extra water |
| 20 | fluid ounce | Water |
| 3 | tablespoons | Mushroom ketchup |
| 4 | ounces | Frozen peas |
| Salt and black pepper | ||
| 4 | ounces | Cashew nuts |
| 1 | ounce | Parmesan cheese, grated |
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 mixhzre 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.
Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK