Mushroom Risotto Parcels

Description

Source: Company's Coming Entertaining For The Holidays - Jean Pare

Attractive phyllo bundles hold a cheesy mushroom mixture packed with flavour. These can be made in advance and frozen in an airtight container for up to three months.

Ingredients

• 1 cup (250 ml) prepared vegetable broth
• 1/2 cup (125 ml) Arborio rice
• 1 tbsp. olive (or cooking) oil
• 4 cups (1 l) sliced fresh brown (or white) mushrooms
• 1 1/2 cups (375 ml) sliced leek (white part only)
• 1 garlic clove, minced (or 1/4 tsp. 1 ml, powder)
• 1/4 cup (60 ml) dry (or alcohol-free) white wine
• 2 cups (500 ml) chopped fresh spinach leaves, lightly packed
• 2 tbsp. (30 ml) sun-dried tomato pesto
• 1 1/2 cups (375 ml) grated Italian cheese blend
• 2 tbsp. (30 ml) chopped pine nuts, toasted
• 1/4 tsp. (1 ml) coarsely ground pepper
• 6 phyllo pastry sheets, thawed according to package directions
• 1/2 cup (125 ml) butter (or hard margarine), melted
• 6 tbsp. (100 ml) grated Parmesan cheese

Directions

1. Bring broth to boil in small saucepan.
2. Add rice,
3. Reduce heat to medium-low.
4. Simmer, covered, for 15 minutes, without stirring.
5. Remove from heat.
6. Let stand, covered, for about 5 minutes until rice is tender and liquid is absorbed.
7. Fluff with fork.
8. Heat olive oil in large frying pan on medium.
9. Add next 3 ingredients.
10. Cook for about 15 minutes, stirring often, until leek is softened and liquid is evaporated.
11. Add wine.
12. Heat and stir for about 2 minutes until liquid is evaporated.
13. Add spinach and pesto.
14. Stir.
15. Cook for about 2 minutes, stirring occasionally, until spinach is wilted.
16. Remove from heat.
17. Let stand for about 20 minutes until cool.
18. Add next 3 ingredients and rice.
19. Stir.
20. Place 1 pastry sheet on work surface.
21. Cover remaining sheets with damp towel to prevent drying.
22. Brush sheet with butter.
23. Sprinkle with 1 tbsp. (15 ml) Parmesan cheese.
24. Fold in half crosswise.
25. Spoon about 2/3 cup (150 ml) rice mixture onto bottom short edge.
26. Fold in sides to cover filling.
27. Roll up from bottom to enclose.
28. Arrange, seam-side down, on greased baking sheet with sides.
29. Brush with butter.
30. Repeat with remaining pastry sheets, butter and rice mixture.
31. Bake in 375°F (190°C) oven for oven for about 25 minutes until golden.

Makes 6 parcels