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!
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!
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!
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!