Risotto With Cashew Nuts

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Servings: 4 Difficulty: Advanced
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Creamy rice dish with savory vegetables, toasted cashews, and a hint of mushroom ketchup.
Risotto With Cashew Nuts (Marguerite Patten recipe image
Risotto With Cashew Nuts (Marguerite Patten recipe image
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Risotto With Cashew Nuts

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 533.5

Description

This comforting rice dish combines the earthy tones of mushrooms and red peppers with the nutty crunch of cashews. While technically made with basmati and wild rice rather than traditional Arborio, it offers a lighter, yet equally satisfying texture. The addition of mushroom ketchup provides a deep, umami-rich flavor base that pairs beautifully with the subtle sweetness of the vegetables. It is a versatile meal perfect for a cozy weeknight dinner or a light lunch. The dish balances savory notes with a gentle heat from the peppers, making it a crowd-pleaser for both adults and children. Serve it warm with crusty bread to soak up any remaining juices, creating a wholesome and home-style dining experience that feels special without being overly complicated.

Ingredients

Directions

  1. Chop the onion finely.
  2. Dice the red pepper after removing seeds.
  3. Wipe the mushrooms clean and slice them.
  4. Heat the olive oil in a large saucepan over medium heat.
  5. Add the chopped onion and cook gently for 5 minutes until softened.
  6. Add the mixed rice and stir well to coat all grains in the oil.
  7. Pour in the wine (or extra water if omitting wine) and water.
  8. Bring the mixture to a boil.
  9. Reduce heat to low and simmer uncovered for 15 minutes.
  10. Stir once during this time.
  11. Add the mushroom ketchup, diced red pepper, frozen peas, sliced mushrooms, salt, and black pepper.
  12. Check if there is still some liquid left; if not, add a little more water.
  13. Cover the saucepan and simmer for another 15 minutes, or until the rice is tender and excess liquid has evaporated.
  14. Stir in the cashew nuts and grated Parmesan cheese.
  15. Cover the pan again and let it stand off the heat for 5 minutes.
  16. Serve warm with crusty French bread.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 533.5kcal
% Daily Value *
Total Fat 8.7g14%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 14.5mg1%
Total Carbohydrate 80.6g27%
Dietary Fiber 3.0g12%
Sugars 4.8g
Protein 10.5g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe uses basmati and wild rice instead of traditional Arborio, resulting in a less creamy but distinctively textured dish.

Mushroom ketchup adds a deep umami flavor. If unavailable, you can substitute with a tablespoon of soy sauce or Worcestershire sauce (check if vegan-friendly if needed).

For a vegan version, omit the Parmesan cheese and use nutritional yeast instead.

Ensure the rice is tender but not mushy before serving. Adjust simmering time based on the specific blend of rice used.

Keywords: basmati, boiling, cashew, deseeded, dry, extra, italian, main, marguerite, mixed, mushrooms, nuts, oil, olive, onion, patten, peeled, pepper, rice, risotto
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