Risotto Picnic Pie
Author: Dani B
Prep time:
Cook time:
Total time:
Serves: 6
- 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
- Cook the broccoli very briefly in a saucepan until it just starts to soften (3 minutes).
- Drain and set aside.
- In a large saucepan gently cook the onion, garlic and capsicum in the oil and butter for 5 minutes.
- Stir in the rice and cook until all coated then pour in the wine.
- Cook gently until the liquid is absorbed.
- Pour in all the hot stock, bring to the boil and then simmer gently for 20 minutes, stirring occasionally.
- Preheat oven to 180 degrees celsius.
- Grease a 25cm cake tin and line the base with baking paper.
- Stir the cheese into the rice and allow the mixture to cool a little. Season to taste at this stage.
- Seperate the eggs and whisk the whites until they form soft peaks.
- Mix the egg yolks thoroughly into the rice and the gently fold in the egg whites.
- Pour into the tin and add the broccoli florets and bake for 1 hour.
- Allow to cool and then turn out onto a flat plate.
- Serve.
Recipe by eatmystreet at https://www.eatmystreet.net/2017/03/02/risotto-picnic-pie/
3.5.3239