A simple risotto made with white basmati rice, chopped onion, red pepper, mushroom, carrot, chives, red chilli, and cashew nuts.
Prepare the vegetables while the rice is cooking (around 9 nine minutes). Par-boil them for ten minutes while the rice is drained and cooling. Drain the vegetables. Then add both the rice and the vegetables to a saute pan or wok and stir-fry for six or seven minutes at a medium heat. Decant onto a serving plate with a spiral of dark soy sauce. Quick and nutritious!
Cashew Nut Risotto
No comments:
Post a Comment