Cashew Nut and Green Pepper Risotto
Creamy, nutty, and packed with fresh flavors, this Cashew Nut and Green Pepper Risotto is a delightful twist on a classic Italian favorite. Featuring tender Arborio rice slow-cooked in a rich vegetable stock, this comforting dish is elevated with the crunch of roasted cashews and the vibrant sweetness of sautéed green bell peppers. A finishing touch of Parmesan cheese and fresh parsley adds depth and brightness to every bite. Perfect for a gourmet weeknight dinner or an impressive dinner party side, this risotto recipe effortlessly combines creamy textures with bold, savory flavors. Ready in just 45 minutes, this satisfying vegetarian dish is a must-try for risotto lovers and foodies alike.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cups Dry white wine
- 5 cups Vegetable stock, warmed
- 2 medium Green bell peppers, diced
- 0.5 cups Roasted cashew nuts
- 0.5 cups Grated parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pan over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until translucent. Add the minced garlic and cook for another 1 minute, stirring frequently.
Stir in the Arborio rice and cook for 2 minutes, allowing the rice to become lightly toasted.
Pour in the white wine and stir continuously until the liquid is mostly absorbed by the rice.
Add a ladleful of the warmed vegetable stock to the rice and stir frequently. Once the liquid is mostly absorbed, add another ladleful of stock. Repeat this process, stirring often, until the rice is tender and creamy, about 20-25 minutes.
While the risotto is cooking, heat a small skillet over medium heat. Add the diced green peppers and sauté with a drizzle of olive oil until slightly softened, about 5 minutes. Set aside.
Once the risotto has reached the desired creamy consistency, stir in the sautéed green peppers, roasted cashew nuts, and grated parmesan cheese.
Season the risotto with salt and pepper to taste. Stir well until all ingredients are evenly incorporated.
Remove the pan from heat and let the risotto sit for 1-2 minutes before serving.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 6540 mg | 284% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 26.7 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 661 mg | 51% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2513 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
