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Risotto With Cashew Nuts (Marguerite Patten)

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      Title: RISOTTO WITH CASHEW NUTS (MARGUERITE PATTEN)
 Categories: Appetizers
      Yield: 4 Servings
 
      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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