Risotto with cashew and tomato sauce

Risotto with cashew and tomato sauce

Risotto with cashews and tomato sauce is a very tasty and simple way to spice up an ordinary risotto. This is a super quick and easy recipe that anyone can make.


  • 600 g cooked rice
  • 3 tablespoons of oil
  • 2 onions
  • 200 grams of root vegetables
  • soy sauce
  • 4 cooked tomatoes
  • 20 grams of sugar
  • 50 g white yoghurt
  • garlic
  • 100 g fresh cucumber
  • Salt, pepper, spices to taste

Procedure – risotto:

  1. Heat the oil in a pan and fry the chopped onion until golden brown.
  2. Add the chosen root vegetables and fry for 5 minutes until caramelised.
  3. Add the cooked rice to the pan and stir well. Add soy sauce, salt or pepper to taste.
    Procedure – tomato puree
  4. Make the base for the tomato puree. Boil the tomatoes and peel them.
  5. Fry the onion and garlic and add the cooked and chopped tomatoes.
  6. Season with salt and add half a teaspoon (3 g) of sugar.
  7. Let the mixture cool and blend it.
  8. Add about 50 grams of white yoghurt to this mixture and season to taste. Serve the puree cold.
  9. Serve the risotto with fresh herbs, tomato puree and fresh cucumber.