Risotto With Cashew Nuts (Marguerite Patten) Recipe

Step 1

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.

Step 2

Add the wine and water, or use all water, and bring the mixhzre to boiling point. Simmer for 15 minutes without covering the saucepan.

Step 3

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.

Step 4

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.

Step 5

Stand off the heat for 5 minutes then serve with crusty French bread.

Things You'll Need

  • 1lg Onion, peeled
  • 1 Red pepper, deseeded
  • 4oz Mushrooms
  • 2tb Olive oil
  • 10oz Mixed Basmati and wild rice
  • 5fl Dry white wine or extra
  • -water
  • 20fl Water
  • 3tb Mushroom ketchup
  • 4oz Frozen peas
  • Salt and black pepper
  • 4oz Cashew nuts
  • 1oz Parmesan cheese, grated

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