Vegetable Risotto

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Vegetable Risotto Ingredients

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

Instructions for Vegetable Risotto

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.

Main Ingredient: VegetablesCuisine: Chinese

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