Mushroom risotto pie with ginger coriander sauce

Method

1. In a heavy-based saucepan heat the unsalted butter together with the olive oil. Add the onion and garlic and fry gently until softened, around 3-5 minutes.

2. Add the mushrooms and fry gently for 3-5 minutes. Add the risotto rice, mixing in well.

3. Meanwhile, in a separate pan bring the stock to a rolling boil.

4. Add around a quarter of the hot stock to the rice and cook, stirring often, over medium heat until the stock has practically all evaporated.

5. Add the remaining stock a ladleful at a time, and cook, stirring, until the rice is tender and the stock has been used up.

6. Mix in the chopped herbs and Parmesan and season with salt and freshly ground pepper. Set aside to cool.

7. Preheat the oven to 190°C/gas 5.

8. Roll out the puff pastry to a rectangle, 28cm by 23cm. Place the pastry in a deep circular pie dish so that the pastry overlaps and place the cooled mushroom risotto in the centre of the pastry. Brush the edges with a little of the beaten egg and fold the pastry over the risotto filling. Brush with beaten egg.

9. Bake the risotto pie for 25-35 minutes until golden brown.

10. While the pie is baking cook the sauce. Heat the butter in a heavy-based frying pan. Add the shallot and fry gently until softened.

11. Mix in the flour, mixing well. Mix in the ginger and stir in the wine and cream. Bring to the boil, reduce the heat and simmer, stirring often, until thickened and slightly reduced. Mix in the coriander and lemon juice and season with salt and freshly ground pepper. Keep warm until serving.

12. Make the dressing by whisking together the olive oil, balsamic vinegar, mustard and sugar. Season with salt and freshly ground pepper.

13. Toss the herb salad and asparagus spears together with the dressing.

14. Serve the pie warm from the oven with the ginger coriander sauce and the salad on the side.

Comments                        add a comment

Be the first to add a comment...

Ingredients

Mushroom Risotto Pie with Ginger Coriander Sauce

500g Puff pastry
25g unsalted Butter
15ml Olive oil
1 onion, chopped
1 garlic clove, crushed
450g Mushrooms, (half flat, half chestnut) chopped
600ml vegetable stock, (made with 2 stock cubes if using stock cubes)
140g Risotto rice
2 handfuls of chopped, mixed, fresh herbs (basil, chives, parsley)
4 tbsp finely grated Parmesan
salt and fresh ground black pepper
1 egg, beaten

For the sauce:

15g Butter
1 shallot, finely chopped
1 tsp plain flour
15g preserved stem ginger, finely chopped
4 tbsp dry white wine
225ml double cream
1 tbsp chopped coriander
1 tbsp lemon juice
salt and fresh ground black pepper

For the salad:

2 packets herb salad
2 bunches fine asparagus spears, blanched and roughly chopped

For the dressing:

4 tbsp Olive oil
2 tbsp Balsamic vinegar
1 heaped tsp wholegrain mustard
1 pinch of brown sugar
salt and fresh ground black pepper

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Afternoon tea, curry cookery courses and more!
Competitions: great prizes up for grabs