Rice and Fennel En Croute Recipe

Name: Rice and Fennel En Croute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 risotto rice; 900 ml hot vegetable stock; 2 tablespoons olive oil; 1 fennel bulb, finely chopped; 1 garlic clove, crushed; 1 red pepper, seeded and sliced; 1 courgette, diced; 1 lemon, zest of; 2 tablespoons chopped fresh parsley; 3 tablespoons parmesan cheese, grated; 1 egg, beaten; 3 tablespoons pine nuts, toasted; 375 g ready made puff pastry; 2 tomatoes, sliced

Servings: persons

175 risotto rice
900 ml hot vegetable stock
2 tablespoons olive oil
1 fennel bulb, finely chopped
1 garlic clove, crushed
1 red pepper, seeded and sliced
1 courgette, diced
1 lemon, zest of
2 tablespoons chopped fresh parsley
3 tablespoons parmesan cheese, grated
1 egg, beaten
3 tablespoons pine nuts, toasted
375 g ready made puff pastry
2 tomatoes, sliced

1
Heat oen to 220C.
2
Put rice in a pan with the stock and simmer for 15 mins until rice is tender.
3
drain and set aside.
4
Heat oil and cook fennel and garlic for 10 mins until tender.
5
Add pepper and courgettes and cook for a further 5 minutes.
6
Mix together the rice, courgette mix, zest, parsley, parmesan, egg, pine nuts and seasoning (if desired).
7
Roll pastry into a 12 inch square and keep any trimmings.
8
Cut in half and place half the pastry on a greased baking tray.
9
Place on the filling on the base leaving an inch gap around the edge.
10
Top with a layer of tomatoes.
11
Run a lattice cutter over the remaining half of the pastry leaving and inch border.
12
Lift the lattice onto the filling and gently strech until the two pastry borders.
13
Use the trimmings to make star shapes to decorate.
14
Bake on the top shelf for 20 mins until golden.
15
rest for 10 mins before serving.
16
Once cold this can be wrapped in foil and frozen for upto 1 month.

16054

kcal

Calories

Fat

3475

Carbs

320

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 175 risotto rice, 900 ml hot vegetable stock, 2 tablespoons olive oil, 1 fennel bulb, finely chopped, and more.

Yes, Rice and Fennel En Croute falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rice and Fennel En Croute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions