Cashew Nut and Green Pepper Risotto |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 5 |
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An Asian twist on the traditional version this as crunchy and creamy and just divine! Ingredients:
2 teaspoons vegetable oil |
1 onion, sliced |
1 green pepper, deseeded and sliced |
125 g tinned sweetcorn |
300 g brown rice |
900 ml hot vegetable stock |
1 tablespoon soy sauce |
125 g cashew nuts |
Directions:
1. Heat onion and gently fry the onion and pepper for 5 minutes.
2. Add the sweetcorn and rice, stir well to combine.
3. Add stock and bring to the boil.
4. Simmer uncovered for 40 minutes until tender.
5. Add soy and cashews and cook for another 10 minutes until all the stock is absorbed.
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