Lemon and Herb Risotto Cake

    (37)
    1 hour 20 mins

    This unusual Italian rice dish can be served as a low fat main course with salad or as a satisfying side dish. It is also good served cold, and packs well for picnics.


    36 people made this

    Ingredients
    Serves: 6 

    • 1 leek, thinly sliced
    • 2 1/2 cups (750ml) chicken stock, divided
    • 1 cup (200g) uncooked short-grain risotto rice
    • 1 1/2 teaspoons grated lemon zest
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons chopped fresh parsley
    • 3/4 cup (90g) shredded part-skim mozzarella cheese
    • 1 pinch salt and freshly ground black pepper to taste
    • 2 sprigs fresh parsley, for garnish
    • 1 lemon - cut into wedges, for garnish

    Directions
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Place the leek and 3 tablespoons of the chicken stock in a large saucepan. Bring to a boil, and cook for about 5 minutes, until leek is tender. Add the rice, and the remaining chicken stock, and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, or until all of the liquid has been absorbed.
    2. Meanwhile, preheat the oven to 200 degrees C (400 degrees F). Lightly grease a 24cm (9 inch) springform pan.
    3. When the rice is tender, remove the pan from the heat, and stir in the lemon zest, chives, parsley and mozzarella cheese. Season with salt and pepper. Spoon into the springform pan, and spread evenly. Cover the top of the pan with aluminum foil.
    4. Bake for 30 to 35 minutes in the preheated oven, or until firm and lightly browned. Run a thin spatula or knife around the outer edge of the pan, and invert the cake onto a serving plate. Serve hot or cold, sliced into wedges. Garnish with parsley and lemon wedges.

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    Reviews and ratings
    Global ratings:
    (37)

    Reviews in English (24)

    by
    24

    Very different, and good. I made it the night before and served it cold the next day. I also really liked how it tasted warm, with the cheese all melty, before I baked it. You could eat it just like that, too. I had a hard time getting it out of the pan and recommend lining the bottom of your pan with parchment paper to make this easier. I think I would take this to a summer cookout; its nice and refreshing for a hot day and something different from potato salad!  -  27 May 2005  (Review from Allrecipes US | Canada)

    by
    22

    I LOVE Risotto so I couldn't wait to try this. DO use Italian Arborio Rice for this and all risotto dishes. I also add the chicken broth (heated) in about 3 amounts as it helps to soak. I followed the recipe exactly and used a springform pan. (Next time I'll try parmesan cheese instead) I made two and the first one I did not cook long enough so when I took it out it was not a beautiful brown color. The second worked perfectly.  -  09 Jun 2007  (Review from Allrecipes US | Canada)

    by
    22

    I have been looking for a recipe for this dish for years. I used to buy these cold from an Italian cafe. I adapted the recipe to their version- using a muffin pan to make individual cakes. I also threw in some corn kernels and chopped fresh asparagus and finally, drizzled with balsamic vinegar and served with a side salad. Thanks for the recipe!  -  23 Feb 2007  (Review from Allrecipes US | Canada)

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