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Vegetable Risotto

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      Title: VEGETABLE RISOTTO
 Categories: Main dish, Chinese, Rice, Vegetarian
      Yield: 4 Servings
 
      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
 
  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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