Ingredients

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 100g sliced prosciutto, cut into thin strips
• 2 garlic cloves, crushed
• 220g (1 cup) arborio rice
• 375ml (1 1/2 cups) Massel salt reduced chicken style liquid stock
• 150g (1 cup) frozen peas
• Olive oil, to grease
• 100g semi-dried tomatoes, coarsely chopped
• 40g (1/2 cup) finely grated parmesan
• 3 eggs, lightly whisked
• 1/3 cup shredded fresh basil
• 1/3 cup chopped fresh continental parsley
• Baby rocket leaves, to serve
• Balsamic vinaigrette, to serve

Method

• Step 1 Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, prosciutto and garlic and cook, stirring occasionally, for 5 minutes or until the onion softens slightly.
• Step 2 Add the rice and stock. Cover and bring to a simmer. Reduce heat to low. Cook, covered, for 10 minutes. Remove from heat. Place the peas on top of the rice. Set aside, covered, for 5 minutes. Use a fork to separate the grains and combine. Set aside, covered, for a further 5 minutes. Transfer to a large bowl. Set aside for 20 minutes to cool.
• Step 3 Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with oil to lightly grease. Line the base and side with non-stick baking paper. Add the tomato, parmesan, egg, basil and parsley to the rice mixture and stir until well combined. Season with pepper. Spoon the rice mixture into the lined pan. Use the back of a spoon to smooth the surface.
• Step 4 Bake in oven for 40-45 minutes or until the pie is set and light golden. Set aside in the pan for 10 minutes to stand before turning out onto a chopping board. Cut into wedges. (To freeze, see note.)
• Step 5 Divide the wedges among serving plates. Top with the rocket leaves and drizzle over the balsamic vinaigrette to serve.