MamasHealth.com Home Rice Dishes Cajun rice Cashew risotto Coconut rice Herb risotto Mushroom risotto Risotto milanese Scallop risotto Spanish rice Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Freezing tips Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Cashew risotto Ingredients: 5 cups of spinach 1 liter of chicken broth, warming on the stove 2 cups of Arborio rice 1 1/2 cups of cashews, chopped 1 clove of garlic, chopped 1/4 cup of olive oil 6 spring onions, chopped 1/4 cup of parsley salt and pepper Directions: Sautee the cashews, parsley, onions, garlic and spinach in the olive oil for 5 minutes. Add the rice and stir until it becomes translucent. Slowly add the broth, making sure the rice is always wet, until it is cooked. It will have a sticky pasty texture when cooked. Add salt and pepper to taste and serve immediately.       Lemon risotto Ingredients: 1 1/2 liter of chicken broth 3 tbsp of olive oil 1 onion, chopped 4 tbsp of grated lemon rind 3 tbsp of lemon juice 2 tbsp of parsley, chopped 1/2 cup of Parmesan cheese, grated 2 cups of Arborio rice salt and pepper 1 tbsp of butter Directions: Sautee the onion, lemon rind, lemon juice and parsley in the olive oil for 5 minutes. Add the rice and stir until it becomes translucent. Slowly add the broth, making sure the rice is always wet, until it is cooked. It will have a sticky pasty texture when cooked. Add the butter, Parmesan and salt and pepper to taste. Serve immediately.	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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