Risotto with cashew nuts(marguerite patten)

 
                RISOTTO WITH CASHEW NUTS (MARGUERITE PATTEN)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Onion, peeled
    1                    Red pepper, deseeded
    4       oz           Mushrooms
    2       tb           Olive oil
   10       oz           Mixed Basmati and wild rice
    5       fl           Dry white wine or extra
                         -water
   20       fl           Water
    3       tb           Mushroom ketchup
    4       oz           Frozen peas
                         Salt and black pepper
    4       oz           Cashew nuts
    1       oz           Parmesan cheese, grated
 
   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
  
 
 
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