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!
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!
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Courgette, Leek and Herb Risotto Cake
Ingredients
- 320 g/11 oz risotto rice
- 2 tbsps 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
- 100 g/3oz vegetarian Cheddar cheese grated
- 50 g/2oz vegetarian Parmesan grated
- 4 tbsps double cream
- 2 tbsps chopped chives
- 1 tbsp chopped rosemary
- 1 tbsp chopped thyme
- 1 tsp wholegrain mustard
- 1/2 tsp dried chilli flakes or to taste
- salt and black pepper to taste
Instructions
- Preheat your oven to 180C/Gas 4/350F
- 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!)
- Cook the risotto rice in boiling water for 8 mins, drain and put into a large bowl
- 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
- Add to the rice and leave to cool slightly
- Add the remaining ingredients, combine well and spoon into the tin
- 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!)
- Gently release the springform and slide the cake onto a plate using a spatula to help it along
- Serve hot or cold
This looks absolutely delicious! Thanks for sharing, we’ll be trying it soon – might have to skip the courgette though as I live with a family of courgette haters!
I bet they wouldn’t even know they were there if you didn’t tell them Ella! I hide parsnips in my parsnip tart to get them past my parsnip haters – works every time! (I have told them now!)
Oh this looks fab! I’ve never thought to cook a risotto like this to get a nice crispy edge but it’s a great idea!
Thanks Becca, it does work really well and that crispiness is gorgeous!
I love the idea of having this again cold the next day – will save making lunch!
Exactly Cathy! 😀
Love this very much. Assume it feeds 6? Did I miss that bit?
Well spotted! I’ve edited it, thank you. Can I employ you as a proof reader please? 😉
This looks delicious and I especially love the crispy edges.
Thanks Nayna! 🙂
It’s making my mouth water too! Sounds delicious.
Thanks for linking up to Meat Free Mondays and what a great idea. I am thinking of it served with a fresh tomato and basil sauce and served with veg. Yum!
Love the idea of being able to have a slice of risotto and the edge looks wonderfully crispy and delicious.
What a delicious recipe & a great idea to make a risotto cake, love it. Thanks for sharing 🙂
It sounds gorgeous and I love the crispiness of that bit on the edge! Great idea!
Thank you! 🙂
This looks absolutely delicious! I’ve never heard of a risotto cake before, genius idea!
Thanks Charlie – I’m liking the word genius there! Thanks so much for popping by 🙂
This sounds absolutely heavenly! I tend not to be a risotto fan but like this…. wow! Thank you for sharing with the No Waste Food Challenge 🙂
That looks great, bet it was delicious!
This is such a clever idea Chris, risotto meets frittata, I am off to make one this week! Thanks for sharing with #ExtraVeg
Tried this today. Delicious. One for dinner and four in the freezer – result! Used my trusty silicon pie dish – it pops out so easily!
Thanks for this Chris!
Excellent, delighted to hear it!
Ohh yum, thank you Chris. This looks divine Mich x
My pleasure Mich! Thanks for popping by 🙂
This looks amazing, I am looking forward to giving this a try!! Thank you for inspiring me!