*  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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