Green Easter Pie

Ingredients
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
200g arborio rice
700ml chicken or vegetable stock
125ml white wine
50g cheese, grated
100g frozen peas
80g rocket, roughly chopped
2 tomatoes, diced
4 eggs, beaten
3 tablespoons fresh marjoram, chopped
50g breadcrumbs
salt and pepper

Method
1. Lightly grease and line the base of 9-inch deep cake tin.
2. Heat the oil, and fry off the onion and garlic for 4-5 minutes until softened - add the rice to pan and mix well to combine, add the wine, and then stock until all the liquid is absorbed and the rice is tender.
3. Stir in the cheese, peas, chopped rocket, tomatoes, eggs and 2 tablespoons of the marjoram - season to taste with salt and pepper.
4. Spoon the risotto into the tin, and level the surface by pressing down with the back of a wooden spoon - top with the breadcrumbs and the remaining marjoram.
5. Bake in a preheated oven at 180C for 30 minutes until set - cut into slices and serve immediately.

Status
Untried