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Risotto Cake

Risotto cake

Ingredients 10
Servings 5
Time 60 mins


  • 1
  • 200
    celery, chopped
  • 1
    large onion, chopped
  • 200
    baby spinach, chopped
  • 1 1/2
    cups arborio rice
  • 1
    cup white wine
  • 4
    cups chicken stock
  • 2
    finely grated parmesan
  • 3
    eggs, beaten
  • freshly ground black pepper


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  |  slow cook

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