Risotto and mushroom pie
Prep:
25 mins
Cook:
45 mins
A satisfying savoury pie that melts in your mouth and is simple to make.
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
675g mixed mushrooms, sliced
2 large courgettes, chopped
50g risotto rice
3 tbsp white wine
300 ml hot vegetable stock
100g frozen peas
3 tbsp chopped fresh tarragon
1 tbsp vegetarian parmesan -style cheese
2 tbsp crème fraîche
2 tbsp green pesto
25g chopped walnuts
1 sheet shortcrust pastry
1 tbsp milk, to glaze
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with greaseproof paper and set aside.
Heat the oil in a large pan and cook the onion and garlic for 2-3 minutes until soft.
Stir in mushrooms and courgettes and cook over a high heat for 5-7 minutes.
Stir in the risotto and cook for 2 minutes, then add wine and cook for 3 minutes until the liquid has evaporated.
Add a ladleful of hot stock and cook, stirring constantly.
Continue in this way until all the stock has been used.In the last ladleful add in the peas.
Stir in the tarragon, cheese, crème fraîche, pesto and walnuts and a generous amount of salt and pepper then cool.
Fill a 900ml pie dish with the mixture.
Roll out the pastry on a lightly floured surface and use to cover the filling, trimming the edges and pressing down well to seal.
Brush with milk, place on the baking tray and bake for 20-25 minutes until crisp and golden.
Serves
4
Preparation Time
25 minutes
Cooking Time
45 minutes
Main ingredients
Dairy, Flour, Eggs, Cheese, Vegetables, Rice, Stock/Broth
Recipe Type
Family Dinners, Pies
Level of Difficulty
Easy
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