Best Cashew Nut And Green Pepper Risotto Recipes

ROASTED RED PEPPER RISOTTO

Steps:

• Using a food processor, process the carrots and garlic together until finely minced.
• In a medium saucepan, saute carrot/garlic mixture and onions in olive oil.
• Add Galliano, salt, and pepper, and let caramelize (20-30 minutes) over low heat.
• While mixture is caramelizing, combine chicken stock, vegetable stock, and roasted red pepper puree and bring to a simmer.
• Add butter to caramelized veggies and let melt.
• Add rice, stirring to coat each grain.
• Cook 1-2 minutes.
• Add vermouth and cook 1-2 minutes, stirring constantly until all alcohol is evaporated.
• Add stock/pepper puree mixture one cup at a time and simmer, stirring constantly, until liquid is absorbed.
• Do not add any additional liquid until the previous liquid has been absorbed!
• Stir constantly, as this encourages release of the rice starch, creating the creamy texture.
• You may not need all of the stock mixture, or you may need to supplement with additional stock.
• Taste the mixture frequently and adjust with salt and pepper, but remember you will be adding cheese (which is salty) towards the end.
• When the rice is nearly done, add the vinegar.
• Adjust seasonings and add the oregano and tarragon.
• When the risotto has reached the correct texture (grains of rice will swell, rice should be al dente but not crunchy or chalky), remove from heat and stir in the cheese, adding more broth if necessary.

RED PEPPER RISOTTO

Steps:

• Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt.
• Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the onions or shallots. Cook gently until they begin to soften, about 3 minutes. Add the garlic, peppers, and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 to 10 minutes. Add the rice and stir over medium heat until the grains are separate and beginning to crackle, about 3 minutes.
• Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Rub the saffron threads between your fingers and add to the rice. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 25 minutes, until the rice is cooked through but still a little chewy. Taste and adjust seasoning.
• When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the herbs. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.

MUSHROOM, LEEK AND CASHEW NUT RISOTTO

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.

OVEN-BAKED RED PEPPER RISOTTO

Steps:

• Heat the oven to 400°F.
• Heat the oil in an ovenproof pan then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 minute more.
• Pour in the wine, stirring until absorbed, then pour in the tomatoes, pappers and 1 2/3 cups of the broth.
• Cover and bake in the oven for 25 mins until the rice is tender and creamy.
• Stir in the remaining broth and parsley.
• Serve sprinkled with parmesan if you like.

RED PEPPER RISOTTO

Steps:

• Bring stock to simmer and set aside. Mince onion, garlic and red pepper. Heat oil and add onion , cook until soft about 3 minutes. Add garlic, red pepper and 1/2 teaspoon salt, cook 8-10 minutes. add rice and stir until grains separate and begin to crackle. Stir in wine when evaporated stir in 1/2 cup chicken stock enough to cover rice. Should bubble slowly. Rub a generous of saffron into rice.
• When stock is absorbed add another ladleful or two of the chicken stock, adding stock as rice dries. Continue doing this for about 25 minutes until rice is cooked but still chewy. When cooked add pepper and parmesean stir in a 1/2 cup stock and herbs. Remove from heat should be creamy if not add a little more stock.

ARTICHOKE AND RED PEPPER RISOTTO

Steps:

• Heat broth to near boil and keep hot in saucepan.
• Cook bell pepper and artichoke hearts in 2 tbs.
• broth.
• Remove.
• Cook onion in 2 tbs.
• broth until softened.
• Add oil and rice and cook 1 minute.
• Add wine.
• Cook until wine is almost gone.
• Add broth just to cover rice.
• Cook and stir over medium heat until broth is absorbed.
• Add more broth and continue cooking broth down and adding new broth until rice is just done (about 20 minutes).
• Add vegetables and cook to heat done.
• Stir in Parmesan and parsley before serving.
• Makes 2 servings.

CASHEW NUT AND GREEN PEPPER RISOTTO

Steps:

• Heat onion and gently fry the onion and pepper for 5 minutes.
• Add the sweetcorn and rice, stir well to combine.
• Add stock and bring to the boil.
• Simmer uncovered for 40 minutes until tender.
• Add soy and cashews and cook for another 10 minutes until all the stock is absorbed.