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  • Chicken Risotto With Cashew Nuts

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    Chicken Risotto With Cashew Nuts
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. Olive or possibly sunflower oil
    • 1 x Onion, minced finely
    • 1 x Garlic cloves, crushed (1 to 2)
    • 2 x Celery sticks, minced
    • 1 x Red pepper, de-seeded and cut into thin strips
    • 200 gm Brown rice, (7oz)
    • 600 ml Vegetable or possibly chicken stock, (1 pint)
    • 200 gm Cooked chicken, skinned and cut into small pcs (7oz)
    • 75 gm Unsalted cashew nuts, (3oz)
    • 2 Tbsp. Minced fresh parsley Salt and pepper

    Directions

    1. Heat the oil in a large frying pan or possibly wok and gently cook the onion, garlic, celery and pepper for 3-4 min.
    2. Add in the rice and cook for 1-2 min.
    3. Stir in the stock and seasoning and bring to the boil.
    4. Cover and simmer gently for 25-30 min, or possibly till all the liquid has been absorbed.
    5. Add in the chicken, nuts and parsley to the risotto, stir well and cook for 3-4 min till heated through.
    6. Check the seasoning. Serve immediately.

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