LEMON AND HERB RISOTTO CAKE
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.
Provided by Ed Grivner
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch springform pan.
- 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.
- 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.
Nutrition Facts : Calories 176.6 calories, Carbohydrate 32 g, Cholesterol 9.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 382.9 mg, Sugar 1.3 g
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Olasunmbo Olanrewaju
[email protected]This recipe is a keeper! It's easy to make and always turns out perfectly. The risotto is creamy and flavorful, and the lemon and herbs add a nice touch of brightness. The parmesan crust is also a nice addition. I've made this recipe several times no
Aryan Fahim
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the combination of flavors and textures. The risotto was creamy and flavorful, the lemon and herbs added a nice brightness, and the parmesan crust was perfectly crispy. I
Daniel Forde
[email protected]This was delicious! The lemon and herbs gave the risotto a really nice flavor, and the parmesan crust was the perfect finishing touch. I will definitely be making this again.
Mubara Mughal
[email protected]I thought this recipe was just okay. The risotto was a bit bland, and the lemon and herbs didn't really come through. The parmesan crust was good, but it wasn't enough to save the dish.
Miarose Williams
[email protected]This was a great recipe! I made it for my family for dinner and they all loved it. The risotto was creamy and flavorful, and the lemon and herbs added a nice touch of brightness. The parmesan crust was also a nice addition. I will definitely be makin
ALi Hafizabadi
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. It's so easy to make and the results are always delicious. I love the way the lemon and herbs brighten up the risotto, and the crispy parmesan crust is always a hit.
Serafina Sisa
[email protected]Meh.
Si Saiful
[email protected]Not bad! I made this for a dinner party last night and it was a hit. Everyone loved the combination of flavors and textures. The only thing I would change is to use a bit less butter, as it was a bit too rich for my taste.
Frankbilly Amoaning
[email protected]This lemon and herb risotto cake was an absolute delight! The flavors were perfectly balanced, with the lemon adding a bright and refreshing touch to the creamy risotto. The herbs provided a lovely savory note, and the crispy parmesan crust was the p