root vegetable bites

Risotto Pie

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You’ve seen us post about risotto any number of times; it’s one of our favorite dishes. Most times when we make it, we try to finish it all at the same meal. Not because we’re hungry, nor because it’s so good, but because it just doesn’t rewarm very well. Sure, it gets hot, but it also gets a bit gummy and glommy, and the flavor just isn’t as good. We’ve found that one of the better ways to reheat risotto is to bake it in the oven. It’s not the same as when it’s freshly made, but it’s palatable. With this in mind, we decide that we’d make some Risotto Pies.

We post this as a good way to re-craft that leftover risotto into a new dish the following day, and, while we made two mini-pies, obviously you can make pies to fit any amount of risotto. We were doubly lucky with this dish since we also had a few scraps of leftover pie crust dough (these freeze well), too, making this a quick and easy item for our lunch.

Since this is not really a recipe, we’ll just post a few pictures to show you what we did.

pie shells
Simply roll out your pie crust and fit it into a pie plate, then freeze at least 15 minutes.

Our go-to pie crust is Bouchon Bakery’s Pâte Brisée. It’s fast to make, nice and flaky, very tasty, and it’s never failed us. The recipe always works to make a perfect pie crust.

risotto pies
Fill with leftover risotto and bake at 350°F for 35-45 minutes.

Now, we don’t suggest that you make risotto specifically for these pies; it’s a good dish, but, really, it’s a way to use up some leftovers. Perhaps you have another leftover that will work as a pie filling. Whatever you use, place the pie or pies in an oven preheated to 350°F for about 35 to 45 minutes to give the crust enough time to bake through and the filling to brown a bit.

risotto pies
Serve with a little garnish of fresh herbs — we used a sprig of tarragon on top.

By themselves, these little pies look sort of bland. If we’d thought harder, perhaps we would have topped each pie with a nice slice of mushroom; at the last second, we did think of a sprig of tarragon. As an aside, if you’re wondering what those patties on the side are, we’ll get those posted soon.

Baking leftover risotto is a great way to re-heat it without it getting too gummy. It’ll never be the same as freshly made, but it’ll be good. By placing the risotto in the pie crust, we changed the presentation a bit, plus, we added a change in texture from the flaky crust. We’ll say these pies are four-star leftovers.

Worth the trouble?

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