Title: Vegetable Risotto
Categories: Ethnic Vegetarian
Yield: 4 Servings

4		Celery sticks, sliced
1		Green pepper, chopped
4	oz	Carrots, sliced
2	lg	Onions, chopped
2	tb	Olive oil
2		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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