There is something deeply comforting about this risotto cake and, as the winter finally seems to be making an appearance here in the UK, I am all about the comfort food! This is a dish which appears hot, straight from the oven, on my Winter menu and again in cold slices with salads in Summer; it makes fabulous picnic food!

Risotto Cake

Risotto Cake

I love the combination of creamy rice, light courgettes, leeks and herbs with a twang from the cheese and a hint of heat from the chilli but you can fiddle about with this recipe to suit your taste. Replace the courgettes with grated carrots, with purple sprouting broccoli or red peppers (chopped rather than grated), try some blue cheese in place of the parmesan, throw in whichever are your favourite herbs, leave the chilli out,  – oh, the possibilities!

Courgette, Leek and Herb Risotto Cake

Yield: Feeds 4-6

Courgette, Leek and Herb Risotto Cake

Ingredients

  • 320g/11 oz risotto rice
  • 2tbsps olive oil
  • 2 medium courgettes, grated
  • 1 red onion, finely chopped
  • 1 leek, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 free range eggs, lightly beaten
  • 100g/3oz vegetarian Cheddar cheese, grated
  • 50g/2oz vegetarian Parmesan, grated
  • 4tbsps double cream
  • 2tbsps chopped chives
  • 1 tbsp chopped rosemary
  • 1tbsp chopped thyme
  • 1 tsp wholegrain mustard
  • 1/2 tsp dried chilli flakes (or to taste)
  • salt and black pepper to taste

Instructions

  1. Preheat your oven to 180C/Gas 4/350F
  2. Grease a 20cm springform tin (if you don't have a springform tin make sure you use a loose bottomed tin and line it with baking parchment but it won't be as easy to get it out in one piece!)
  3. Cook the risotto rice in boiling water for 8 mins, drain and put into a large bowl
  4. Heat the oil in a frying pan and fry the leeks, onion and courgettes for 5 minutes until lightly browned and soft, add the garlic and fry for a further minute
  5. Add to the rice and leave to cool slightly
  6. Add the remaining ingredients, combine well and spoon into the tin
  7. Level the surface and bake in the preheated oven for about 25 minutes until golden (mine is very golden because I buy my eggs from the lovely ladies at our country market and the egg yolks are a glorious orange!)
  8. Gently release the springform and slide the cake onto a plate using a spatula to help it along
  9. Serve hot or cold
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Risotto Cake

I served this risotto cake with cherry tomatoes and sliced red peppers fried in olive oil and splashed with balsamic vinegar all snuggled up with a handful of peppery rocket leaves. It would go just as well with some garlicky mushrooms and buttery wilted spinach or with purple sprouting broccoli and a fresh tomato sauce – I’m making my own mouth water just writing about it!

Risotto Cake

 

I’m sharing this post with

Elizabeth’s Kitchen’s No Waste Food Challenge because I picked up the courgettes for this recipe from a huge pile of lonely looking veg in the reduced bucket in our local supermarket – they were calling out to me to be rescued from the ‘bins out back’!

My very favourite weekly linky over at Tinned Tomatoes for Meat Free Monday where all the recipes linked up are vegetarian or vegan – heavenly!

Extra Veg at Fuss Free Flavours where Helen and Michelle are on a mission to get everyone eating more veg, hoorah!

risotto cake

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