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"