- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 shallot or 1 small onion, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 garlic clove, crushed
- 675g mixed mushroom (such as chestnut, oyster and shiitake), sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 2 large courgette, chopped
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 50g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 3 tbsp white wine
- 300ml hot vegetable stock
- 3 tbsp chopped fresh tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 1 tbsp vegetarian Parmesan -style cheese
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 tbsp crème fraîche
- 2 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 25g chopped walnut
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- ½ quantity shortcrust pastry (see 'Goes well with' below) made with a large pinch of saffron strands
- 1 tbsp milk, to glaze
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
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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.