60g raw cashews, 1 medium onion, finely diced
1 garlic clove, crushed, 3 tbsp olive oil
300g risotto rice, 200g celeriac, peeled and grated
200ml white wine, 50ml apple juice
2 tbsp bouillon powder, or 1 vegetable stock cube
1 litre boiling water, ½ tsp ground nutmeg
2 medium courgettes, chopped in half lengthways and cut into slices 5mm thick
150g frozen peas, 45g hazelnuts, ½ tsp salt
1 Place the cashews in a bowl and cover with water. Soak for at least an hour.
2 Gently fry the onions and garlic in 2 tbsp olive oil in a large heavy‑bottomed saucepan until they go soft, but not brown.
3 Add the rice and stir. After a minute, add the grated celeriac, the wine and apple juice. Mix the bouillon powder or stock cube with the water in a jug and pour about half into the rice.
4 Give everything a quick stir, then pop on a lid and let it simmer gently over a medium heat for about 8 minutes while the liquid is absorbed.
5 Meanwhile, make the cashew cream. Drain the cashews and place in a small food processor with 100ml fresh water. Blend for a couple of minutes until you have a smooth white liquid.
6 Take a look at your rice. Once the liquid is nearly gone, pour in the rest of the stock and the nutmeg. Keep stirring. After a minute or so, tip in the cashew cream, the courgettes and the peas. Simmer for a further 8‑10 minutes with the lid off, stirring occasionally, until the rice is tender and the courgettes are just cooked. Season as necessary.
7 Roughly chop the hazelnuts. Fry with 1 tbsp olive oil and the salt for about a minute until nearly blackened. Spoon on top of each portion of risotto and serve.
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