Creamy Mushroom and Cashew Risotto
Servings
2
Prep Time
10 minutes
Cook Time
30 minutes
This one pot wonder is the perfect warming meal to satisfy your tastebuds on a cool night.
Ingredients
-
½ cup or 75g raw cashews
- 2 Tbsp olive oil
- 1 brown onion, finely diced
- 2 cloves of garlic, finely diced
- 8 whole or 230g button mushrooms, finely diced
- ½ cup or 110ml white wine
- 4 cups or 1 L liquid stock
-
1 cup or 200g arborio rice
-
1 Tbsp or 3g dried thyme
-
1 pinch of ground nutmeg
-
1 pinch of salt and pepper to taste
Directions
- Preheat the oven to 180 degrees celsius.
Place cashews on a lined baking tray and bake for 5-10 minutes or until golden brown, then leave aside.
- Saute the onion and garlic in the olive oil on a medium-low heat until they start to soften.
- Add in the mushroom and continue to saute until they are soft.
- Add the rice, thyme, nutmeg and wine, and simmer while stirring until the liquid has absorbed.
- Start adding the liquid stock roughly ½ a cup at a time and stir until the liquid has been absorbed.
- Continue step 6 until all of the liquid has been used and absorbed by the rice, it should take 20-25 minutes.
Check the rice and make sure it is soft*, season with salt and pepper and serve with the roasted cashews sprinkled on top.
Recipe Note
*If the rice is still slightly firm, add more water and keep stirring until it is soft and to your liking.
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