Risotto with long-grain rice by Klaas van Winsen

Ingredients

350 grams brown rice

1 large onion, diced

2 tablespoons olive oil

1 bell pepper, in pieces

500 grams mixed mushrooms, sliced

100 grams unsalted cashews, lightly roasted

20 grams chives or spring onions, sliced

20 grams fresh coriander

6 dl vegetable stock

freshly ground pepper and salt to taste

Preparation

1. Wash the rice and drain it.
2. Sauté the onion until soft.
3. Add the washed rice, bell pepper, and half of the mushrooms, and sauté for 2 minutes while stirring.
4. Add the stock and half of the herbs, and bring to a boil.
5. Simmer for 10 minutes and then place in the Ecostoof for 50 minutes.
6. Fry the other half of the mushrooms in a little oil for 4-5 minutes until cooked and browned.
7. Remove the rice from the Ecostoof and mix with the mushrooms, the remaining herbs, and season with salt and pepper.
8. Sprinkle with the cashews and enjoy!

Watch Klaas van Winsen prepare it on TV here!