Mushroom, Leek And Cashew Nut Risotto Recipe

Name: Mushroom, Leek And Cashew Nut Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sliced mushrooms (about 375 gms); 1 tablespoon lemon juice; 6 tablespoons butter; 2 tablespoons fresh parsley, finely chopped (or 1 tblspn dried parsley); 2 teaspoons fresh basil, finely chopped (optional) or 1 teaspoon dried basil; 2 leeks, sliced and washed; 2 tablespoons olive oil; 1 garlic clove, crushed (optional); 2 cups arborio rice; 1 cup dry white wine; 4 cups chicken stock, hot; 1/2 cup cashew nuts, coarsely chopped; 1/2 cup parmesan cheese, grated

Servings: persons

2 cups sliced mushrooms (about 375 gms)
1 tablespoon lemon juice
6 tablespoons butter
2 tablespoons fresh parsley, finely chopped (or 1 tblspn dried parsley)
2 teaspoons fresh basil, finely chopped (optional) or 1 teaspoon dried basil
2 leeks, sliced and washed
2 tablespoons olive oil
1 garlic clove, crushed (optional)
2 cups arborio rice
1 cup dry white wine
4 cups chicken stock, hot
1/2 cup cashew nuts, coarsely chopped
1/2 cup parmesan cheese, grated

1
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.
2
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.
3
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.
4
Pour in the wine and cook over moderate to low heat until it is absorbed.
5
Add half a cup of the hot stock and stir frequently to prevent sticking while the rice absorbs the liquid.
6
Keep adding stock in this way, stirring frequently to prevent sticking.
7
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.

1068

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups sliced mushrooms (about 375 gms), 1 tablespoon lemon juice, 6 tablespoons butter, 2 tablespoons fresh parsley, finely chopped (or 1 tblspn dried parsley), and more.

Yes, Mushroom, Leek And Cashew Nut Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom, Leek And Cashew Nut Risotto

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