Cooking Instructions:
- 1 box Lundberg® Creamy Parmesan Risotto, cooked according to package
- 1 zucchini, grated
- 1 bunch of asparagus, chopped into ½ inch pieces
- 1 bunch of baby bok choy, chopped
- 2 cups mushrooms, coarsely chopped
- 3 cloves garlic, sliced very thinly
- 1 Tbsp. olive oil
- ¼ cup Parmesan cheese, shredded
- 10” pie crust
Cook the Risotto according to package directions.
While
the risotto is cooking, blanch the asparagus in rapidly boiling water.
Remove it when the water returns to a boil and shock it in cold water.
Blot dry.
Sauté all the vegetable together, until tender, about 5 minutes. Add all the vegetables to the cooked risotto and mix well.
Preheat the oven to 325°F.
Prepare
and par-bake the crust, uncovered, for 12 to 15 minutes to develop the
flavor. Add the hot risotto mixture to the hot crust when it comes out
of the oven. Fill the crust and sprinkle parmesan cheese over the
filling. Bake on a lipped baking sheet for 8 to 10 minutes, until the
top browns.
Cool the pie for 5 to 10
minutes before serving hot. You can also serve this pie at room
temperature, and it can be made up to 4 hours in advance.
Serves 8 to 10.