Serves 4 to 5
- 375g / 13oz packet ready-rolled puff pastry Plain flour, for dusting
- 250g – 350g cooked risotto rice
- 25g / 1oz freshly grated Parmesan
- 1 egg, beaten
- 3 tbsp double cream
- Handful fresh flat-leaf parsley, roughly chopped
- Handful fresh basil, roughly chopped
- 200g / 7oz jar roasted red peppers, drained and cut into quarters
- 200g / 7oz jar chargrilled aubergines, drained
- 100g / 4oz ball mozzarella, drained and thinly sliced
- 200g / 7oz jar baby artichokes or hearts, drained and sliced
- Salt and freshly ground black pepper
- Dressed rocket salad, to serve
- Tomato salsa, shop bought (optional), to serve
- Heat the oven to 200°C/400°F/Gas 6.
- Roll out the pastry on a lightly floured board to 35 cm / 14 in square. Lay the pastry in a 22cm x 12cm or 8 3/4 in x 4 3/4 in non-stick loaf tin, pressing into the corners and leaving the excess hanging over the sides. Chill in the fridge while you are preparing the filling.
- Stir the parmesan, egg and cream into the cooked risotto rice and season to taste.
- Spoon a third of the risotto mixture into the bottom of the pastry-lined loaf tin. Arrange a layer of the red pepper quarters on top followed by a layer of the basil and sliced mozzarella. Then spoon another layer of rice, followed by the aubergine slices, artichokes and parsley. Cover with the remaining risotto rice. Fold over the pastry to enclose the filling, cutting away any excess. Lightly wet your fingers and seal the pastry edges to ensure the filling doesn’t seep out during cooking.
- Place the vegetarian wellington on a baking tin and bake for 50 minutes to 1 hour until the pastry is golden brown and all of the filling is heated through. Leave to cool for 5 minutes in the loaf tin, turn out on to a platter to serve, or on to a wire rack to cool completely. Using a serrated knife, cut into slices and arrange on plates with some salad.
- Serve with tomato salsa.