Cashew Nut And Green Pepper Risotto - cooking recipe

Ingredients

2 teaspoons vegetable oil
1 onion, sliced
1 green pepper, deseeded and sliced
125 g tinned sweetcorn
300 g brown rice
900 ml hot vegetable stock
1 tablespoon soy sauce
125 g cashew nuts

Preparation

Heat onion and gently fry the onion and pepper for 5 minutes.
Add the sweetcorn and rice, stir well to combine.
Add stock and bring to the boil.
Simmer uncovered for 40 minutes until tender.
Add soy and cashews and cook for another 10 minutes until all the stock is absorbed.