Vegetable Risotto

This vegetable risotto takes the wok route instead of the traditional Italian stovetop method, and the approach works. Toasting garlic and walnuts in the wok first builds a nutty, aromatic base, then the vegetables get a quick stir-fry to soften before the rice and stock go in.

The layered cooking is what keeps everything from turning to mush. Celery, bell pepper, carrots, and onions cook first. Corn and peas get stirred in midway. The tomatoes and black olives sit on top untouched for the final five minutes, steaming gently without losing their shape. Everything gets folded together right before serving so you get distinct textures in every bite.

Long grain rice absorbs the stock without getting starchy and sticky like arborio would. It gives you fluffy, separate grains loaded with vegetable flavor rather than the creamy porridge texture of a classic risotto. The toasted walnuts stirred back in at the end add a crunch that contrasts with the tender vegetables.

Pro Tips

• Remove the walnuts after toasting and add them back at the very end. Left in the wok for the full cook, they go soft and lose their crunch.
• Don’t stir the tomatoes and olives into the rice during the final simmer. Letting them sit on top preserves their texture and prevents the tomatoes from breaking down into sauce.
• All the stock should be absorbed by the time you’re done. If it’s still soupy, remove the lid and cook uncovered for another minute or two.

Variations

• Add crumbled feta or shaved parmesan on top before serving for a non-vegan version with salty richness.
• Swap walnuts for toasted pine nuts for a more traditional Mediterranean flavor.
• Toss in a handful of fresh spinach with the herbs at the end for extra greens.