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February 2019

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Vegetable Risotto Recipe

Vegetable Risotto recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Vegetable Risotto recipe  PDF


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 and amp pepper 1 pt Vegetable stock
1 lb Tomatoes, peeled and amp quartered
4 oz Black olives
4 oz Sweet corn
4 oz Frozen peas
4 tb Chopped fresh herbs
Heat oil in the wok and amp add the garlic and amp walnuts. Fry stirring frequently till the nuts are slightly browned. Remove them with a slotted spoon. Add the prepared vegetables and amp cook till slightly softened. Stir in the rice and amp season to taste. Pour in the stock and amp bring to a boil. Cover, reduce heat and amp simmer gently for 10 minutes or so. Mi together the tomatoes and amp olives. Stir corn and amp peas into the vegetable mi ture in the wok. Place tomatoes and amp olives on top, do not stir them in and amp replace the lid. Simmer for 5 minutes. All the stock should be absorbed. Before serving, stir in olives and amp tomatoes, nuts and amp herbs. Serve with a salad.

Vegetable Risotto recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
191 people have voted
Last Reviewed on 2019-02-22



Friday, Feb 22 2019 Download & Print Vegetable Risotto recipe  PDF   Rice recipes RSS   Thumsb up

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