Is this really a risotto? Maybe, maybe not. Does risotto have to be made with a certain white rice, blended with dairy and cheese, and a nice helping of butter? I think one can go out from the norm and have fun –
It is delicious though. The grains of basmati stay single, with a pop between the teeth. No mushy or sticky rice at all. Do take the time to soak your rice beforehand, even an hour helps cut time off the cooking (40 minutes instead of 50 or more). If you don’t have the luxury of time to fo it, extend the cooking time, but watch to see if it needs more broth as it cooks, adding in as needed.
Cashew Basmati Risotto
- 2 Tbsp olive oil
- 1 large bell pepper, seeded and chopped or 8 ounces frozen strips, thawed and chopped
- 2 shallots, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 cup brown basmati rice, rinsed and soaked for 1 or more hours, drained
- ¾ cup raw cashews
- 1 tsp paprika
- 1 tsp dried basil
- ¼ tsp ground black pepper
- 14.5 ounce can diced tomatoes
- 2½ cups vegetable broth, boiling
Heat a large deep skillet over medium, add oil, peppers and shallots, sauté until tender, add garlic, sauté for a minute.Add rice and cashews, continue sautéing, for a few minutes.
Stir in the tomatoes and half the broth, let simmer uncovered for 10 minutes, stirring often.
Add in the remaining broth, cover, let return to simmering, turn to medium-low and cook for 30 minutes, stirring periodically.
Tomorrow is my birthday….and I can’t wait to make my cupcakes this afternoon. There could be a lovely post coming tomorrow if my ideas turn out! But maybe first I should go do my workout in advance for all the calories 😉 And so…off to the gym and my trainer I go!