Saturday 17 December 2016

Cashew Nut Risotto

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

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