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Risotto with Cashew Nuts (Marguerite Patten)

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Recipe

 

Yield

4 servings

Prep

25 min

Cook

35 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 large onions
peeled
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1 each sweet red bell peppers
deseeded
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4 ounces mushrooms
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2 tablespoons olive oil
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10 ounces basmati rice
and wild rice
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5 ounces white wine
dry or extra water
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20 ounces water
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3 tablespoons mushroom ketchup
*
4 ounces green peas
frozen
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1 x salt and black pepper
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4 ounces cashew nuts
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1 ounce Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
1 large onions
peeled
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1 each sweet red bell peppers
deseeded
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115.6 ml/g mushrooms
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3E+1 ml olive oil
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289 ml/g basmati rice
and wild rice
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144.5 ml/g white wine
dry or extra water
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578 ml/g water
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45 ml mushroom ketchup
*
115.6 ml/g green peas
frozen
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1 x salt and black pepper
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115.6 ml/g cashew nuts
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28.9 ml/g Parmesan cheese
grated
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 346g (12.2 oz)
Amount per Serving
Calories 34652% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 93mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 12%
Sugars g
Protein 18g
Vitamin A 23% Vitamin C 70%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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