Risotto and mushroom pie
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
Serves
4
Preparation Time
25 minutes
Cooking Time
45 minutes
Main ingredients
Dairy, Flour, Eggs, Cheese, Vegetables, Rice, Stock/Broth, Herbs
Recipe Type
Family Dinners, Pies
Level of Difficulty
Easy