Vegetable Risotto
- 4 Celery sticks, sliced
- 1 Green pepper, chopped
- 4 oz Carrots, sliced
- 2 lg Onions, chopped
- 2 tb Olive oil
- 2 Garlic cloves, crushed
- 8 oz Walnut pieces
- 6 oz Long grain rice
- Salt & pepper
- 1 pt Vegetable stock
- 1 lb Tomatoes, peeled & quartered
- 4 oz Black olives
- 4 oz Sweet corn
- 4 oz Frozen peas
- 4 tb Chopped fresh herbs
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.
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.
