Recipe - Risotto With Cashew Nuts (Marguerite Patten)

1 lg Onion, peeled
1 Red pepper, deseeded
4 ounce Mushrooms
2 tablespoon Olive oil
10 ounce Mixed Basmati and wild rice
5 fl Dry white wine or extra
water
20 fl Water
3 tablespoon Mushroom ketchup
4 ounce Frozen peas
Salt and black pepper
4 ounce Cashew nuts
1 ounce 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini