Cashew Nut And Red Pepper Risotto

This is a lovely recipe - the crunchiness of the nuts works perfectly here. All you need to complete the meal is a bottle of good red wine!

Ingredients: (serves 5)
2tsp vegetable oil
1 onion - finely chopped
1 red pepper - cored, deseeded and finely sliced
125 sweetcorn kernals
300g brown rice
900ml hot vegetable stock
1tbs soy sauce
125g cashew nuts


  • Heat the oil in a large frying pan, add the onion and pepper and fry gently for about 5 minutes until soft. 
  • Add the sweetcorn and rice and cook, stirring, for 1 minute.
  • Stir in the stock and bring to the boil. Turn down the heat and simmer, uncovered, for 35 minutes until the rice is tender.
  • Stir in the soy sauce and cashew nuts and cook for a further 10 minutes until all the stock is absorbed.
  • Serve with that glass of red wine. 


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