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Vegetable Risotto Recipe
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4 ea Celery sticks, sliced 1 ea Green pepper, chopped 4 oz Carrots, sliced 2 lg Onions, chopped 2 tb Olive oil 2 ea 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.
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