Vegetable Risotto
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Vegetable Risotto
  Risotto    Chinese    Vegetarian    Vegetables  
Last updated 6/12/2012 1:02:33 AM. Recipe ID 26149. Report a problem with this recipe.
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      Title: Vegetable risotto
 Categories: Main dish, Chinese, 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.
  Bridget Jones, "Wok Cookery"

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Recipe ID 26149 (Apr 03, 2005)

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