Risotto and Rocket Pie
Risotto and Arugula Pie

Serves: 4  Cooking time (approx.): 50 minutes Style: Italian Vegetarian 2  tablespoon(s) olive oil 1  teaspoon(s) finely chopped or grated garlic 1  medium onion(s) finely chopped 1  cup(s) uncooked arborio rice 3  cups vegetable stock ½  cup(s) dry white wine ½  teaspoon(s) mixed herbs ½  cup(s) grated parmesan cheese 4  cups rocket (arugula) leaves roughly chopped ½  cup(s) green peas parboiled 1  large tomato(es) chopped 3  eggs beaten ½  cup(s) fresh majoram chopped salt, and freshly milled black pepper to taste ½  cup(s) breadcrumbs Heat the olive oil in a heavy-bottomed pan and fry the garlic and onions for about 5  minutes or till soft taking care it does not turn brown. Mix in the rice slowly and stir till well coated. Add half the boiling vegetable stock and mix well. Cook on low heat for about 10  minutes or till all the stock is absorbed and the rice is just tender. Pour in the white wine and boil till it completely evaporates. Add the remaining stock and mixed herbs. Mix well gently and cook on low heat for about 5  minutes or till the rice is done. Mix in the parmesan cheese, rocket leaves, green peas, tomatoes, eggs and half the fresh majoram. Transfer the risotto into a greased deep 9" cake tin whilst pressing well. Top with the remaining fresh majoram and the breadcrumbs. Bake in a preheated oven at 180oC / 350oF for about 30  minutes or till set. Cut into slices. TIPS: Arborio or carnaroli rice varieties are best suited for making risottos. Serve hot with:

 
44 more pages in Vegetarian