Free Recipe Vegetable Risotto
Recipe Type: Free Ethnic Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Vegetable Risotto Recipe
4 ea Celery sticks, sliced
Salt & pepper
1 ea Green pepper, chopped
1 pt Vegetable stock
4 oz Carrots, sliced
1 lb Tomatoes, peeled & quartered
2 lg Onions, chopped
4 oz Black olives
2 tb Olive oil
4 oz Sweet corn
2 ea Garlic cloves, crushed
4 oz Frozen peas
8 oz Walnut pieces
4 tb Chopped fresh herbs
6 oz Long grain rice
Vegetable Risotto 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. Bridget Jones, Wok Cookery
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