Recipe for Chicken Risotto with Cashew Nuts

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Yield:

4 servings

Ingredients:

Amount	Ingredient
1 tbl	Olive or sunflower oil
1 x	Onion, chopped finely
1 x	Garlic cloves, crushed (1 to 2)
2 x	Celery sticks, chopped
1 x	Red pepper, de-seeded and cut into thin strips
200 gm	Brown rice, (7oz)
600 ml	Vegetable or chicken stock, (1 pint)
200 gm	Cooked chicken, skinned and cut into small pieces (7oz)
75 gm	Unsalted cashew nuts, (3oz)
2 tbl	Chopped fresh parsley

Instructions:

Instructions: Heat the oil in a large frying pan or wok and gently cook the onion, garlic, celery and pepper for 3-4 minutes.

Add the rice and cook for 1-2 minutes.

Stir in the stock and seasoning and bring to the boil.

Cover and simmer gently for 25-30 minutes, or until all the liquid has been absorbed.

Add the chicken, nuts and parsley to the risotto, stir well and cook for 3-4 minutes until heated through.

Check the seasoning. Serve immediately.

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