Name: Vegetable Risotto
Ingredients: 4 Celery sticks, sliced; 1 Green pepper, chopped; 4 oz Carrots, sliced; 2 lg Onions, chopped; 2 tb Olive oil; 2 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

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Chinese	Main dish, Chinese, Rice, Vegetarian	4	Servings

INGREDIENTS

4		Celery sticks, sliced
1		Green pepper, chopped
4	oz	Carrots, sliced
2	lg	Onions, chopped
2	tb	Olive oil
2		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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