Today I’m sharing a recipe I tried out of curiosity. I love trying new recipes, and after looking through the ingredients, I knew I couldn’t go wrong. I did however add a few items to give some more flavour and of course, a pop of colour. I have made risotto a few times and most definitely enjoy everything about it. The texture, the possibilities, even the technique – I like it. I’ve made risotto the traditional way, by stirring consistently. I’ve also baked risotto, with excellent results. I’ve never made Risotto Pie, though. Until now.
This recipe is adapted from a cookbook called “Gluten, Wheat & Dairy Free” – I want to make everything in this book. The recipes are so easy and delicious looking! I won’t necessarily prepare each recipe based on the exact ingredients (whether it be gluten-free, wheat free or dairy free) but it will be good for my readers to know that it can be adapted to suit your personal preferences and sensitivities. Those are the recipes I enjoy the most!
- 1 Tbsp Olive Oil + Cooking Spray
- 1 Cup Arborio Risotto Rice
- 2 Cups (Gluten Free) Low Sodium Chicken Broth or Vegetable Broth
- 1/2 Cup Coconut Milk
- 4 Scallions, thinly sliced
- 1 Cup Fresh Baby Spinach
- 1 Cup Mushrooms, chopped
- 1 Cup Sweet Corn
- 2 Eggs, beaten
- 1 Tbsp Chopped Parsley
- Salt & Pepper
- Preheat oven to 400F
- Using a 9-inch spring form pan, line with parchment paper and spray with cooking spray.
- In a medium-sized saucepan, heat olive oil.
- Add the rice and stir for about a minute. Gradually add about 1/4 cup of broth at a time, stirring often until the liquid is absorbed.
- When the rice is tender and all the broth has been used, stir in the coconut milk, scallions and mushrooms.
- Season well with salt and pepper.
- Remove from heat.
- Stir in eggs
- Add spinach, parsley and corn, stir to combine.
- Transfer the mixture into the prepared pan
- Smooth the mixture into the pan, then bake for 30 minutes until golden brown
- Cut and serve when warm
I’m so glad I added the sweet corn and mushrooms. The corn adds a little sweetness to this savory dish. And the mushroom gives that added flavour and texture.
This pie is quite delicate so care should be taken when transferring to a serving platter.
I garnished with some fresh spinach and a few carrot shavings.
This is Risotto after all. But I tried my best to resist adding cheese…for as long as I could.
My husband and I really enjoyed this Risotto Pie. It was different, it was interesting. I enjoyed my serving with Parmesan cheese! I just couldn’t help myself.
I hope you enjoyed this recipe today!