Risotto with long-grain rice from Klaas van Winsen

Ingredients

350 grams whole grain rice

1 large onion, chopped

2 tablespoons olive oil

1 pointed bell pepper, diced

500 grams mixed mushrooms, sliced

100 grams unsalted cashews, lightly toasted

20 grams chives or spring onion, chopped

20 grams fresh cilantro

6 dl vegetable broth

freshly ground pepper and salt to taste

Method

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 stir-fry for 2 minutes.
4. Pour in the broth and half of the herbs and bring to a boil.
5. Let it cook for 10 minutes and then place it 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 pepper and salt to taste.
8. Sprinkle with cashews and enjoy!

Watch Klaas van Winsen prepare it on TV here!