Mushroom & Courgette Rice Pie

Get it on Google Play

Get it on Google Play


2 tbsp olive oil

2 shallots or 1 small onion, finely chopped

2 garlic cloves, crushed

675 g mixed mushrooms, sliced

2 large courgettes, chopped

50 g risotto rice

3 tbsp white wine

300ml hot vegetable stock

3 tbsp chopped fresh tarragon

1 tbsp vegetarian parmesan -style cheese

2 tbsp crème fraîche

2 tbsp pesto

25 g chopped walnuts

½ quantity shortcrust pastry made with a large pinch of saffron strands

1 tbsp milk, to glaze


1. 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.

2. 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.

3. 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.

Bon Appetit!

Go To Top