Vegetable Risotto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 each: Celery sticks, sliced
1 each: Green pepper, chopped
4 ounce: Carrots, sliced
2 large: Onions, chopped
2 tbsp: Olive oil,
2 each: Garlic cloves, crushed
8 ounce: Walnut pieces,
6 ounce: Long grain rice,
Salt & pepper,
1 pint: Vegetable stock,
1 lbs: Tomatoes, peeled & quartered
4 ounce: Black olives,
4 ounce: Sweet corn,
4 ounce: Frozen peas,
4 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp