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Ingredients

• 500 g puff pastry
• 25 g unsalted butter
• 15 ml olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 450 g mushrooms, (half flat, half chestnut) chopped
• 600 ml vegetable stock, (made with 2 stock cubes if using stock cubes)
• 140 g risotto rice
• 2 handfuls of chopped, mixed, fresh herbs, (basil, chives, parsley)
• 4 tbsp finely grated parmesan
• black pepper
• 1 egg, beaten

• 15 g butter
• 1 shallots, finely chopped
• 1 tsp plain flour
• 15 g preserved stem ginger, finely chopped
• 4 tbsp dry white wine
• 225 ml double cream
• 1 tbsp chopped coriander
• 1 tbsp lemon juice
• black pepper

• 2 packets herb salad
• 2 bunches fine asparagus

• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 heaped tsp wholegrain mustard
• 1 pinch of brown sugar
• black pepper

Description

For An Eye-catching Main Course, Try Claire Cook's Tasty Mushroom Risotto-filled Pie, Served With A Flavourful Cream Sauce

UK TV