Vegetable Risotto

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.