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Vegetable risotto

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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