Name: Risotto Cake
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 5 servings
Cuisine: Bake
Ingredients: 1 Tbs butter; 200 g celery stalks chopped; 1 onion large, chopped; 200 g spinach baby, chopped; 1 1/2 cup rice arborio; 1 cup wine white; 4 cup stock chicken; 2 Tbs parmesan cheese finely grated; 3 eggs beaten; black pepper freshly ground; olive oil extra virgin

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Ingredients (11)

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

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Method:

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.