Sartu di Riso is a risotto pie with the casing made of rice rather than pastry and then filled with vegetables and cheese. We’ve given two different sauce options for when you cook this risotto pie – one with rich tomatoes and the other with white wine, to create a choice of flavours. Both are equally delicious with the roasted vegetable filling!
Sartu di riso
Serves: 4 to 6 | Dietary: Gluten free
Prep Time:1 hour | Cooling Time: 1 hour | Cooking Time: 40 minutes
- 250g risotto rice
- 2 litres water
- 2x 400g tins chopped tomato or 300ml white wine
- 3 tbsp olive oil
- 6 small shallots, peeled and halved
- 6 garlic cloves, peeled and halved
- 2 tsp fresh thyme leaves, chopped
- 1 tsp dried oregano
- salt and freshly ground black pepper
- 50g vegetarian hard cheese, finely grated
- 1 leek
- 1 courgette
- 1/2 yellow pepper
- 1 tbsp olive oil
- pinch of salt
- 200g spinach
- 50g pitted olives
- 100g mozzarella
- 100g smoked mozzarella
- 1 tbsp pinenuts
- handful of baby herbs
- Line a 22cm spring bottomed cake tin with baking parchment.
- In a large saucepan cook the rice in plenty of water until tender for 20 to 30 minutes. Drain the rice as soon as it is cooked and just as the water starts going cloudy. Set the rice aside and add to the sauce once it is made.
- While the rice is cooking, make the sauce, you can either make a tomato sauce for a red version or a wine sauce for a white version.
- For the sauce. Gently fry the shallots in the olive oil with a pinch of salt until soft, add the garlic and herbs and fry for one more minute. Add the tinned tomatoes OR the white wine. Simmer until the sauce is thick and reduced by half.
- Mix in the cooked rice and stir gently on a low heat for a few minutes. Add the vegetarian hard cheese. Add salt and pepper to taste. Leave to cool completely.
- Preheat oven to 200C/180C Fan.
- While the rice and sauce is cooking roast the vegetables for the filling.
- Slice the leek into 1cm discs, cut the courgette in half and then into 1/2cm wide slices down the length. Slice the yellow pepper into 2cm strips. Place the vegetables in a roasting tin and drizzle a tablespoon of olive oil and a pinch of salt over the vegetables and roast for 20 minutes.
- Wash the spinach and wilt it down in a large saucepan, refresh under cold water, then drain and squeeze out the excess water.
- Brush the prepared cake tin with a little olive oil. Press 2/3 of the rice mixture into the bottom of the cake tin and 5cm up the sides of the tin to create a pie crust. Fill the pie with layers of the roasted vegetables, spinach, olives and mozzarella. Top with a layer of the remaining rice and press gently to smooth it down. Bake in the oven for 40 minutes until the rice looks crispy around the edges.
- Allow to cool for 10 minutes, then run a small knife around the edge to release and remove from the tin.
- Serve decorated with fresh young herbs and pinenuts.
Delicious food photography by Rob Wicks of Eat Pictures.
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