Vegetable Risotto

Directions

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

Fry stirring frequently until the nuts are slightly browned.

Remove them with a slotted spoon.

Add the prepared vegetables and cook until 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.