Cashew Nut and Green Pepper Risotto
"An Asian twist on the traditional version this as crunchy and creamy and just divine!"
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
5
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
- Heat onion and gently fry the onion and pepper for 5 minutes.
- Add the sweetcorn and rice, stir well to combine.
- Add stock and bring to the boil.
- Simmer uncovered for 40 minutes until tender.
- Add soy and cashews and cook for another 10 minutes until all the stock is absorbed.
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Reviews
-
Not bad but I felt it was not flavourful enough so the next time I made it I added a clove of minced garlic, a teaspoon of ginger and added a teaspoon of sesame oil at step 1.
RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
