Vegetable Risotto
chinese, main dish, rice, vegetarian
4 celery sticks, sliced
1 green pepper, chopped
4 oz carrots, sliced
2 large onions, chopped
2 tablespoon olive oil
2 garlic cloves, crushed
8 oz walnut pieces
6 oz long grain rice
1 salt & pepper
1 pint vegetable stock
1 lb tomatoes, peeled & quartered
4 oz black olives
4 oz sweet corn
4 oz frozen peas
4 tablespoon 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.
Bridget Jones, "Wok Cookery" From: Mark Satterly Date: 05-23-96 (F) Cooking Ä
Yield: 4 servings