|5 min||20 min||25 min||4|
250gm Arborio Rice
300gm mushrooms - sliced
1 litre vegetarian stock
5 garlic cloves - chopped finely
3 spring onions - chopped finely
small bunch parsley - chopped
1/4 cup water
salt & pepper
Blend cashews & stock in a food processor for a few minutes, until liquidated you have a nice creamy consistency. Soaking the cashews in hot water for half an hour or even over night will soften them nicely.
Saute mushrooms & spring onions in a little water until soft & golden, add garlic & cook for another minute.
Add the arborio rice to the hot pan and saute with the vegetables for a couple of minutes until the rice begins to turn a light golden brown.
Then slowly add cashew cream stirring all the while, add a little, stir, let it thicken, add a little more, stir, let it thicken - repeat, repeat, until all the liquid has been added and absorbed by the rice.
Top with parsley, sprinkle salt & pepper to taste & serve immediately.
* We may rarely substitute items with a similar alternative due to availability.
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