Mushroom & courgette rice pie

4 servings 600 kcal or less arborio rice chesnut mushroom courgette courgettes crème fraîche mains make ahead mushroom mushrooms nuts over an hour oyster mushrrom parmesan pastry pesto pie risotto rice saffron shallot shallots shitake mushroom tarragon walnut walnuts white wine

N/A

Source

Ingredients

2 tbsp olive oil

2 shallots or 1 small onion, finely chopped

2 garlic cloves , crushed

675g mixed mushroom (such as chestnut, oyster and shiitake), sliced

2 large courgettes , chopped

50g risotto rice

3 tbsp white wine

300ml hot vegetable stock

3 tbsp chopped fresh tarragon

1 tbsp vegetarian parmesan -style cheese

2 tbsp crème fraîche

2 tbsp pesto

25g chopped walnut

½ quantity shortcrust pastry (see 'Goes well with' below) made with a large pinch of saffron strands

1 tbsp milk , to glaze

Method

Heat oven to 200C/fan 180C/gas 6. Heat oil in a large pan and cook shallots and garlic for 2-3 mins until softened. Stir in mushrooms and courgettes and cook over a high heat for 5-7 mins until golden.

Stir in the rice and cook for 2 mins, then add wine and cook for 3 mins 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 up. Stir in the tarragon, cheese, crème fraîche, pesto and walnuts and plenty of seasoning. Cool.

Fill a 900ml/1½pt pie dish with the rice mixture. Brush the edge of the dish with water. 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 a baking sheet and bake for 20-25 mins until crisp and golden.