Vegetable Risotto
Yield
6 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
celery stalks
sliced |
|
| 1 | each |
green bell peppers
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 |
corn
|
*
|
| 4 | ounces |
green peas
frozen |
|
| 4 | tablespoons |
herbs
fresh, chopped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
celery stalks
sliced |
|
| 1 | each |
green bell peppers
chopped |
|
| 115.6 | ml/g |
carrots
sliced |
|
| 2 | large |
onions
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
crushed |
|
| 231.2 | ml/g |
walnuts
pieces |
|
| 173.4 | ml/g |
long grain rice
|
|
| 1 | x |
salt and black pepper
|
*
|
| 473 | ml |
vegetable stock
|
*
|
| 453.6 | g |
tomatoes
peeled, quartered |
|
| 115.6 | ml/g |
black olives
|
|
| 115.6 | ml/g |
corn
|
*
|
| 115.6 | ml/g |
green peas
frozen |
|
| 6E+1 | ml |
herbs
fresh, chopped |
* |
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.
