Courgette and Chickpea Filo Pie

Our answer

Nigella's Courgette And Chickpea Filo Pie (from Domestic Goddess) has a filling made with rice that is cooked in the style of a risotto. This means that the stock is added to the rice in stages, rather than all at once.

So the recipe does use 500ml/2 cups in total of vegetable stock (broth) but when cooking the rice at step 3 the stock is added gradually, in 100ml/1/2 cup portions. Add the first 100ml of stock and cook, stirring, until the stock has been absorbed, then add the next 100ml of stock and cook again, continuing until you have used up all of the stock and the rice is cooked through.