Risotto With Cashew Nuts Marguerite Patten

Ingredients

1 large onion, peeled 1 red pepper, deseeded 4 oz mushrooms 2 tbsp olive oil 10 oz mixed basmati and wild rice 5 fl dry white wine or extra water 20 fl water 3 tbsp mushroom ketchup 4 oz frozen peas 1 salt and black pepper 4 oz cashew nuts 1 oz parmesan cheese, grated	Advertisements

Preparation
 
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

 

 
Servings: 4

 

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