Vegetable risotto

4 servings

Ingredients

Quantity Ingredient
4 eaches Celery sticks, sliced
1 each Green pepper, chopped
4 ounces Carrots, sliced
2 larges Onions, chopped
2 tablespoons Olive oil
2 eaches Garlic cloves, crushed
8 ounces Walnut pieces
6 ounces Long grain rice
Salt & pepper
1 pint Vegetable stock
1 pounds Tomatoes, peeled & quartered
4 ounces Black olives
4 ounces Sweet corn
4 ounces Frozen peas
4 tablespoons Chopped fresh herbs

Directions

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.

Bridget Jones, "Wok Cookery"

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