Ingredients for Cashew Nut And Green Pepper Risotto
- Vegetable Oil
- 1 medium onion, finely chopped
- 1 large green bell pepper, finely chopped
- 1 cup frozen sweetcorn
- Brown Rice
- Vegetable Stock
- Soy Sauce
- Cashew Nuts
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How to Make Cashew Nut And Green Pepper Risotto
- Finely chop 1 medium onion and 1 large green bell pepper. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion and pepper and sauté for 5 minutes, until softened.
- Add 1 cup Arborio rice to the pan and stir well to coat with the oil. Cook for 1 minute, stirring constantly.
- Add 1 cup frozen sweetcorn to the pan and stir to combine.
- Pour in 4 cups of hot vegetable stock (or chicken stock for a richer flavor). Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- Stir in 1/4 cup soy sauce (or tamari for gluten-free) and 1/2 cup roasted, unsalted cashew nuts. Continue to simmer uncovered for another 10-15 minutes, or until the rice is creamy and al dente and most of the liquid is absorbed. Stir frequently to prevent sticking.
- Remove from heat and let stand, covered, for 5 minutes before serving. Garnish with extra cashew nuts and fresh green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
16g
Fat
14g
Carbs
20g
