Risotto

Derek Hasted's Guitar Ensemble School

www.derek-hasted.co.uk
Easy to cook, tasty to eat, and filling too, this risotto also makes for a visually satisfying meal - by judicious choice of peppers, you can colour-coordinate this meal with virtually any decor in your dining room.

Recipe

  • Heat a little olive oil in a saucepan and cook a chopped medium onion until soft.
  • Add a pint (500ml) of boiling water (take care with the hot oil!) and 8oz (200g) of wholegrain organic brown rice
  • Leave to simmer for 25 minutes while preparing the rest of the ingredients...
  • Chop two peppers into cubes - your choice of red, green and yellow!
  • Dice 10 or 12 closed cup mushrooms
  • Chop 2 or 3 sticks of celery into segments.
  • Drain a can of kidney beans
  • Open a 100g pack of cashew nuts and try not to eat them all while cooking...

Cooking

  • When the rice is reaching 25 minutes, heat a small amount of olive oil in a wok.
  • Stir fry the peppers and celery.
  • Add the mushrooms
  • Drain the rice & onion mix and add to the wok.
  • After 5 minutes, add the kidney beans
  • After another 2 minutes, add the cashew nuts and a little soy sauce.
  • Stir until hot through

Serve

  • Serve with an oven crisped baguette or ciabatta
  • Enjoy!

Disclaimer

Derek Hasted accepts no liability for food-poisoning, gastro-enteritis or worse from these recipes. But I have eaten them all in my time!
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