*  Exported from  MasterCook  *

              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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