MUSHROOM, LEEK AND CASHEW NUT RISOTTO
I love mushroom risotto and I love leeks and cashews however the only risotto recipe I had with these ingredients was with brown rice, boiled in a pot. I prefer the traditional method of cooking risotto and with arborio rice so I used that recipe as a guide, along with another mushroom risotto recipe I had and it is delicious. (Believe it or not, the first time I cooked this recipe I forgot to add the cashews - after all that! Anyway, it still tasted great even without the cashews, but is better with them.) Use the best quality stock you can as with any risotto, the quality of stock makes a huge difference. Preferably, make your own using one of the many chicken stock recipes on 'Zaar as a guide. (It should be a criminal offence to throw away a chicken carcass I reckon!) Alternatively, Campbell's "Real Stock" from the shop is very good.
Provided by Baz231
Categories Short Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Toss the fresh mushrooms with the lemon juice. In a large, heavy based pan melt 2 tablespoons of butter, stir in the mushrooms and cook over moderate heat until they begin to brown. Add the parsley and basil (if using) and cook for 30 seconds more, then remove and set aside.
- Heat another 2 tablespoons of the butter with the olive oil in the same pan in which the mushrooms were cooked. Stir in the sliced leeks and garlic and cook until soft, about 6 to 8 minutes.
- Add the rice, stirring to coat all the grains until they start to swell and burst - about 2 minutes. Add the sauteed mushrooms and mix well.
- Pour in the wine and cook over moderate to low heat until it is absorbed.
- Add half a cup of the hot stock and stir frequently to prevent sticking while the rice absorbs the liquid.
- Keep adding stock in this way, stirring frequently to prevent sticking.
- Just as the final liquid is being absorbed and the rice is cooked (about 20 minutes) remove from the heat and stir in the remaining 2 tablespoons of butter, the parmesan cheese and the cashew nuts. Add freshly ground black pepper to taste (and salt, if you must) and serve. Garnish with some freshly grated parmesan, if you like.
Nutrition Facts : Calories 894.2, Fat 39.2, SaturatedFat 16.6, Cholesterol 64, Sodium 782.4, Carbohydrate 103.2, Fiber 4.5, Sugar 7.8, Protein 22
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Timothy Hibeene
[email protected]Overall, I thought this was a good recipe. It was easy to follow and the risotto turned out well. I would definitely make it again.
Mona Mona Mahmoud
[email protected]The risotto was a bit too al dente for my taste. I would recommend cooking it for a few minutes longer.
sohanur rahman
[email protected]I found this recipe to be a bit bland. I added some extra garlic and herbs to give it more flavor.
John Lay
[email protected]This risotto was a bit too rich for my taste, but my husband loved it. I think it would be a great dish to serve at a special occasion dinner.
Lynn Felton
[email protected]I'm not a big fan of risotto, but my wife loves it. I made this recipe for her and she absolutely loved it.
Sanwal
[email protected]I'm a big fan of leeks and mushrooms, so this risotto was right up my alley. It was so flavorful and satisfying.
Robina Naz
[email protected]I love that this recipe uses cashew nuts instead of parmesan cheese. It's a great way to make a vegan risotto that's just as delicious as the traditional version.
Md Hanif Rana
[email protected]This risotto is the perfect comfort food. It's warm, creamy, and flavorful.
Ava Jilali
[email protected]I'm always looking for new risotto recipes to try and this one did not disappoint. It's definitely going into my regular rotation.
Rana Thapa
[email protected]I made this risotto for a dinner party and it was a huge success. Everyone raved about how delicious it was.
Bisma Anaya
[email protected]I would highly recommend this recipe to anyone who loves risotto or is looking for a new vegetarian dish to try.
Capone Suarez
[email protected]5 stars! This risotto was amazing.
Themba Makhaye
[email protected]This recipe is a keeper. I will definitely be making it again and again.
Brayde__thedino
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this risotto. The leeks and cashew nuts balanced out the flavor of the mushrooms perfectly.
Roshid Ahamed
[email protected]I served this risotto with a side of grilled chicken and it was a hit with my family. Everyone loved the creamy texture and the rich flavor.
Jadea Bacchus
[email protected]This dish is a great way to sneak in some extra vegetables into your diet. The leeks and mushrooms provide a healthy dose of nutrients without overpowering the dish.
Taejhon Castillo
[email protected]The addition of cashew nuts was a brilliant touch. They added a delightful crunch and a nutty flavor that complemented the other ingredients perfectly.
Legend Arslan
[email protected]I loved how easy this recipe was to follow. Even as a beginner cook, I was able to make this dish with ease.
waqas shahzad
[email protected]I followed the recipe to a T and the risotto turned out perfectly. It was creamy, flavorful, and had the perfect amount of al dente texture.
Caroline Anderson
[email protected]This mushroom leek and cashew nut risotto was a delightful culinary experience. The combination of earthy mushrooms, aromatic leeks, and nutty cashews created a symphony of flavors that tantalized my taste buds.