Yummy Risotto Pie

[jayhawkmom]

I made this pie this evening... and it was SOOOO good that I had to share. For the record, I'm vegetarian... but for the time being, still consume eggs and dairy. This gluten free vegetarian dish contains both, so it's lacto-ovo.

My husband even liked it.... so, I consider it a HUGE success!! =)

I got the recipe from The Gluten Free Vegetarian Kitchen by Donna Klein.

Zucchini Risotto with Rosemary and Marinara

* 1 1/2 cups arboria rice

* 2 tblns extra-virgin olive oil

* 2 large onions, finely chopped

* 3 medium zucchini, chopped

* 3 tablespoons fresh rosemary (or 1 tablespoon dried)

* 2 large cloves garlic, finely chopped

* salt and fresh ground black pepper, to taste

* 3 eggs, lightly beaten

* 3/4 cup freshly shredded parmesan cheese

* 1/4 cup skim milk (I used rice milk, because I don't drink cows milk....)

* 3 cups gluten free marinara sauce

* Fresh Rosemary sprigs (optional)

Preheat oven to 350F. Lightly grease 10-inch quiche dish or pie plate.

In a large stockpot filled with boiling salted water, boil rice for 8 minutes and drain well.

In a large non-stick skillet, heat oil over medium heat. Add onions and cook - stirring until softened. Add zucchini, 2 tablespoons of the rosemary, garlic, salt, and pepper; cook, stirring for 5 minutes. Remove from heat and let cool.

Add rice, eggs, 1/2 cup of the cheese, and milk to the skillet; mix well to thoroughly combine. Transfer to pie plate. Bake, uncovered, for about 35 minutes, or until set and beginning to brown. Sprinkle with remaining cheese and bake for 5 minutes, or until cheese is melted.

Meanwhile, in a medium saucepan, bring the marinara sauce and remaining rosemary to a simmer over medium heat, stirring occasionally. Cover, remove from heat, and let stand for 10 minutes to allow flavors to blend.

To serve, cut the pie into 6 equal pieces. Ladle equal portions of marinara onto each of 6 serving plates and top with a piece of pie. Serve at once, garnished with fresh rosemary sprigs, if desired.

(6 main-dish size servings, or 8 side-dish servings)

*Lacto-0vo.

[sickchick]

rosemary is my favorite herb!

[jayhawkmom]

Mine too, I just love it. Of course, I was accused of "overdoing it" with this recipe, but hey.... it was called for, imo! =)

[wolfie]

Oh yum!! I love risotto! Too bad I would be the only one who would eat that in our house! The rest of my fam won't touch zucchini.

[jayhawkmom]

Oh yum!! I love risotto! Too bad I would be the only one who would eat that in our house! The rest of my fam won't touch zucchini.

If you chop it up really small.... would they even know it was there?? =)

I didn't peel mine first...and I left it in rather large chunks, so it was easy to see. However, if you peeled it... and chopped it, they'd never know. I have a pic of it on my "foodie blog" - I took it when it came right out of the oven. Have a peek! goodnessandgoodies.blogspot.com

[JNBunnie1]

rosemary is my favorite herb!

They used to serve rosemary roasted potatos at the kitchen where I used to work EVERY SINGLE DAY so I don't like rosemary anymore. Sigh....