Courgette, Leek and Herb Risotto Cake
Courgette, Leek and Herb Risotto Cake, delicious served hot from the oven or as cold slices. It is perfect vegetarian buffet food or wrap it up and head out for a picnic!
Servings 6
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