Vegetable Risotto

30 minutes Prep: 5 minutes Cook: 25 minutes

321 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	each	celery stalks	sliced
1	each	green bell pepper	chopped
4	ounces	carrots	sliced
2	large	onions	chopped
2	tablespoons	olive oil
2	each	garlic cloves	crushed
8	ounces	walnuts	pieces
6	ounces	long grain rice
1	x	salt and black pepper
1	pint	vegetable stock
1	pound	tomatoes	peeled, quartered
4	ounces	black olives
4	ounces	sweet corn
4	ounces	green peas	frozen
4	tablespoons	herbs	fresh, chopped

Directions

Heat oil in the wok and add the garlic and walnuts.

Fry stirring frequently till the nuts are slightly browned.

Remove them with a slotted spoon.

Add the prepared vegetables and cook till slightly softened.

Stir in the rice and season to taste. Pour in the stock and bring to a boil.

Cover, reduce heat and simmer gently for 10 minutes or so.

Mix together the tomatoes and olives.

Stir corn and peas into the vegetable mixture in the wok.

Place tomatoes and olives on top, do not stir them in and 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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Nutrition Facts

Serving Size 258g

Amount per Serving

Calories 321 52% of calories from fat

	% Daily Value*
Total Fat 19.0g	29%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 221mg	9%
Total Carbohydrate 34.0g	11%
Dietary Fiber 5.0g	22%
Sugars 6.0g
Protein 9.0g	18%

Vitamin A	55%		Vitamin C	55%
Calcium	8%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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