Risotto Pie
Author: Lyn via cook book "Gluten, Wheat & Dairy Free"
Recipe type: Main, Lunch
Prep time:
Cook time:
Total time:
Serves: 6
- 1 Tbsp Olive Oil + Cooking Spray
- 1 Cup Arborio Risotto Rice
- 2 Cups (Gluten Free) Low Sodium Chicken Broth or Vegetable Broth
- ½ 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 ¼ 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
Recipe by Lovely Pantry at https://lovelypantry.com/2012/11/risotto-pie/
3.1.09