Guest guest Posted May 9, 2001 Report Share Posted May 9, 2001 VEGETARIAN VEGETABLE RISOTTO Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Chinese Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 each Celery sticks -- sliced 1 each Green pepper -- chopped 4 ounces Carrots -- sliced 2 large Onions -- chopped 2 tablespoons Olive oil 2 each Garlic cloves -- crushed 8 ounces Walnut pieces 6 ounces Long grain rice Salt & pepper 1 pint Vegetable stock 1 pound Tomatoes -- peeled & quartered 4 ounces Black olives 4 ounces Sweet corn 4 ounces Frozen peas 4 tablespoons 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. Quote Link to comment Share on other sites More sharing options...
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