{"id":11073,"date":"2026-02-15T19:03:03","date_gmt":"2026-02-15T19:03:03","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T19:03:03","modified_gmt":"2026-02-15T19:03:03","slug":"vegetable-risotto","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/vegetarian\/blog\/2026\/02\/15\/vegetable-risotto\/","title":{"rendered":"Vegetable Risotto"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>4 each celery sticks, sliced<br \/>\n1 each green pepper, chopped<br \/>\n4 ounce(s) carrots, sliced<br \/>\n2 large onions, chopped<br \/>\n2 Tbsp. olive oil<br \/>\n2 each garlic cloves, crushed<br \/>\n8 ounce(s) walnut pieces<br \/>\n6 ounce(s) long grain rice<br \/>\nsalt and pepper<br \/>\n1 pint vegetable stock<br \/>\n1 pound tomatoes, peeled and quartered<br \/>\n4 ounce(s) black olives<br \/>\n4 ounce(s) sweet corn<br \/>\n4 ounce(s) frozen peas<br \/>\n4 Tbsp. chopped fresh herbs<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Heat oil in the wok and add the garlic and walnuts. Fry stirring frequently till the nuts are  slightly browned. Remove them with a slotted spoon. Add the prepared vegetables and  cook till 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  and tomatoes, nuts and herbs. Serve with a salad.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good.&quot; (Psalms 107:9)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vegetarian<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/vegetarian\/blog\/2026\/02\/15\/vegetable-risotto\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-11073","post","type-post","status-publish","format-standard","hentry","category-vegetarian"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/posts\/11073","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/comments?post=11073"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/posts\/11073\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/media?parent=11073"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/categories?post=11073"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/tags?post=11073"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}