Vegetable Risotto
Great vegetarian meal that you can feed the meat lovers without arguement.
INGREDIENTS:
4 stalks celery, sliced
1 medium green pepper, chopped
4 oz carrots, sliced
2 large onions, chopped
2 tbs olive oil
2 cloves garlic, crushed
8 oz walnut pieces
6 oz long grain rice
1 pinch salt & pepper
1 pint vegetable stock
1 lb tomatoes, peeled & quartered
4 oz black olives
4 oz sweet corn
4 oz frozen peas
4 tbs chopped fresh herbs
DIRECTIONS:
1. Heat oil in the wok & add the garlic & walnuts. Fry stirring frequently till the nuts are slightly browned.
2. Remove them with a slotted spoon. Add the prepared vegetables & cook till slightly softened.
3. Stir in the rice & season to taste. Pour in the stock & bring to a boil.
4. Cover, reduce heat & simmer gently for 10 minutes or so. Mix together the tomatoes & olives.
5. Stir corn & peas into the vegetable mixture in the wok.
6. Place tomatoes & olives on top, do not stir them in & replace the lid. Simmer for 5 minutes.
7. All the stock should be absorbed. Before serving, stir in olives & tomatoes, nuts & herbs.
Prep: 10 minutes
Cook: 40 minutes
Serves: 4