Risotto Cake

Recipe from: 2009
Risotto cake

Ingredients 11
Servings 5
Time 35 mins

Ingredients

  • 1
    Tbs
    butter
  • 200
    g
    celery, chopped
  • 1
    large onion, chopped
  • 200
    g
    baby spinach, chopped
  • 1 1/2
    cup
    arborio rice
  • 1
    cup
    white wine
  • 4
    cup
    chicken stock
  • 2
    Tbs
    finely grated parmesan
  • 3
    eggs, beaten
  • Freshly ground black pepper
  • Extra virgin olive oil
 

Method

30 mins
 
Set oven to 180 °C.
Heat butter in a pan.
Add celery and onion, and sweat over low heat for 15 minutes.
Add spinach and stir until wilted.
Add rice and stir for 1 minute.
Add wine and stir until absorbed.
Add stock a little at a time, stirring constantly until all is absorbed.
(Add water if more liquid is needed)
When rice is cooked, remove from heat and let cool for at least 10 minutes.
Stir in parmesan and eggs.
Season with black pepper.
Spoon into a lightly greased 22 cm springform pan.
Bake in preheated oven until set, about 30 minutes.
Allow to rest for a few minutes.
Cut into slices and serve with a few drops of olive oil.

•Cake can be made a day in advance. Cut into slices and reheat just before serving.

 

Read more on: starch  |  bake
 

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