Risotto Picnic Pie
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 200g of broccoli but into small florets
  • ½ onion, finely diced
  • 2 garlic cloves, crushed
  • 1 yellow capsicum, diced
  • 2 tbsp of olive oil
  • 4 tbsp of butter
  • 1¼ cups of arborio rice
  • ½ cup of white wine
  • 41/2 cups of vegetable stock, hot.
  • 125g of parmesan cheese, grated
  • 4 eggs, separated
  • salt and pepper to taste
Instructions
  1. Cook the broccoli very briefly in a saucepan until it just starts to soften (3 minutes).
  2. Drain and set aside.
  3. In a large saucepan gently cook the onion, garlic and capsicum in the oil and butter for 5 minutes.
  4. Stir in the rice and cook until all coated then pour in the wine.
  5. Cook gently until the liquid is absorbed.
  6. Pour in all the hot stock, bring to the boil and then simmer gently for 20 minutes, stirring occasionally.
  7. Preheat oven to 180 degrees celsius.
  8. Grease a 25cm cake tin and line the base with baking paper.
  9. Stir the cheese into the rice and allow the mixture to cool a little. Season to taste at this stage.
  10. Seperate the eggs and whisk the whites until they form soft peaks.
  11. Mix the egg yolks thoroughly into the rice and the gently fold in the egg whites.
  12. Pour into the tin and add the broccoli florets and bake for 1 hour.
  13. Allow to cool and then turn out onto a flat plate.
  14. Serve.
Recipe by eatmystreet at https://www.eatmystreet.net/2017/03/02/risotto-picnic-pie/