Risotto With Cashew Nuts (Marguerite Patten) Recipe

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Risotto With Cashew Nuts (Marguerite Patten) Recipe

 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

  • Tapas (Spain)
  • Mezedakia (Greece)
  • Antipasto (Italy)


Although normally served before a main course, appetizers also make ideal finger food for parties and entertaining. You may also like to create a whole meal beased on selection of different appetizers.

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Risotto With Cashew Nuts (Marguerite Patten)

 

Ingredients

1 large onion, peeled
1 red pepper, deseeded
4 oz mushrooms
2 tbsp olive oil
10 oz mixed basmati and wild rice
5 fl dry white wine or extra water
20 fl water
3 tbsp mushroom ketchup
4 oz frozen peas
1 salt and black pepper
4 oz cashew nuts
1 oz parmesan cheese, grated



 

Preparation

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

 

 

Servings: 4

 

 

 

 


 

Risotto With Cashew Nuts (Marguerite Patten) Recipe brought to you by Recipes 4U