Vegetable Risotto
Ingredients
1. main dish, vegetarian, rice, chinese
2. 4 each celery sticks, sliced
3. 1 each green pepper, chopped
4. 4 oz carrots, sliced
5. 2 large onions, chopped
6. 2 tablespoon olive oil
7. 2 each garlic cloves, crushed
8. 8 oz walnut pieces
9. 6 oz long grain rice
10. 1 salt & pepper
11. 1 pint vegetable stock
12. 1 lb tomatoes, peeled & quartered
13. 4 oz black olives
14. 4 oz sweet corn
15. 4 oz frozen peas
16. 4 tablespoon chopped fresh herbs
Preparation method
Heat oil in the wok & add the garlic & walnuts. Fry stirring frequently till the nuts are slightly browned. Remove them with a slotted spoon. Add the prepared vegetables & cook till slightly softened. Stir in the rice & season to taste. Pour in the stock & bring to a boil. Cover, reduce heat & simmer gently for 10 minutes or so. Mix together the tomatoes & olives. Stir corn & peas into the vegetable mixture in the wok. Place tomatoes & olives on top, do not stir them in & replace the lid. Simmer for 5 minutes. All the stock should be absorbed. Before serving, stir in olives & tomatoes, nuts & herbs. Serve with a salad.
