Vegetable Risotto Recipe

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Vegetable Risotto Recipe

 

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Vegetable Risotto

 

Ingredients

4 each celery sticks, sliced
1 each green pepper, chopped
4 oz carrots, sliced
2 large onions, chopped
2 tbsp olive oil
2 each garlic cloves, crushed
8 oz walnut pieces
6 oz long grain rice
1 salt & pepper
1 pt vegetable stock
1 lb tomatoes, peeled & quartered
4 oz black olives
4 oz sweet corn
4 oz frozen peas
4 tbsp chopped fresh herbs



 

Preparation

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.

 

 

Servings: 4

 

 

 

 


 

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