Vegetable Risotto

* Exported from MasterCook *

VEGETABLE RISOTTO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Rice Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ea Celery sticks, sliced
1 ea Green pepper, chopped
4 oz Carrots, sliced
2 lg Onions, chopped
2 tb Olive oil
2 ea 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.



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