Frozen puff-pastry 500g, Roma Superfine rice 350g, mixed vegetables cut into pieces (French beans, carrots, onion, courgette, celery) 350g, grated Parmesan cheese, butter, 1 egg, stock (about 0.75 l), olive oil, salt, pepper
Unfrozen the puff-pastry and at the same time put the vegetables mix in a pan with some oil. Add the rice, brown it high and keep on cooking it by adding some stock, little by little, as if you were making a risotto. At the end, add some butter, Parmesan cheese, salt, pepper and let it cool. Put the cold risotto in the middle of the pastry (3 mm of thickness), brush it with egg and close the pastry in a bundle. Brush the external part too, make some crossed cuts and then bake the pastry at 200°C for 20 minutes.
Time and difficulty
90 minutes – easy