Be inspired with Recipes created by Chefs.
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|10||each||Pampas 70mm Unbaked Tart Shells|
|150||g||Raw Arborio Rice|
|50||mL||Crisco Vegetable Oil|
|20||g||Meadow Lea Original Spread|
|50||g||Semi Dried Tomato|
|35||g||Shredded Basil Leaves|
|50||mL||Praise Italian Dressing|
Take your Pampas Unbaked Tart Shells and bake in an oven at 220 degrees until they are golden in colour (roughly 15 minutes). Leave aside to cool and harden.
To create the risotto base, add the onion with the Arborio Rice, cooking down with the vegetable stock to your preferred absorption levels. Once happy with the risotto base, set aside and prepare the mushrooms. Take the mushrooms and chop finely. Place the mushrooms in a hot pan with the vegetable oil and fry until well coloured and aromatic. Add salt and pepper to taste.
Combine your wine with the mushroom stock to create a watery stock. Add the sauce to the mushrooms with a hint of margarine, add together with your risotto mix created in step two – the rice should thicken as it takes on the flavour of the mushrooms and the wine. Mix together well, adding the parmesan as binding agent to pull it all together.
Take the shredded basil and drop into the deep fryer, frying lightly until crispy.
Wilt your spinach and place into the bottom of the baked shells. Spoon in the risotto mix and garnish with a thin slice of the semi dried tomato and the crispy fried basil leaf. Drizzle with the Praise Italian Dressing to finish the recipe.