Chicken Risotto with Cashew Nuts – serves 4
1 onion, finely diced
2 garlic cloves , crushed
2 celery sticks, cut into small chunks
1 red pepper, de seeded and chopped
200g brown rice
600ml (1pint) chicken stock
200g cooked chicken , cut into chunks
75g cashew nuts, halved
1 tbsp chopped fresh parsley
*heat a little oil in a pan (that has a lid) and gently cook the onion, garlic, celery and pepper for 5-7 minutes until softened.
*add the rice and stir for 1 minute. Stir in the stock, season with black pepper and bring to the boil.
*cover, reduce heat and simmer for 25-30 minutes until the rice is cooked and liquid been mostly absorbed.
*add the chicken , nuts and parsley to the risotto. Stir well and cook for 3-4 minutes until heated through.