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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Joyce Wanjohi
[email protected]This was a delicious recipe. I will definitely make it again.
Md. Tarek
[email protected]I've made this recipe several times and it's always a winner. It's so easy to make and it's always delicious.
Pops idio
[email protected]This was a great recipe! I'm not a huge fan of risotto, but I really enjoyed this.
Kashif Shah
[email protected]I made this for a potluck and it was a huge hit. Everyone loved it!
Ammargujjar Rehmangujjar
[email protected]This was a really easy recipe to follow and the results were delicious. I will definitely make it again.
Hema Hardeo
[email protected]I wasn't sure how this would turn out, but it was amazing! The lemon and herbs gave it a really nice flavor.
Tinashe Mapfumo
[email protected]This was a great way to use up leftover risotto. It was easy to make and very tasty.
ffion Owen
[email protected]I loved this recipe! The lemon and herbs really made the risotto cake special.
Arogya Dhimal
[email protected]This was a delicious and easy recipe. I will definitely make it again.
Mumbejja Janat
[email protected]I've been making this recipe for years and it's always a hit. It's so easy to make and it's always delicious.
Stefan Toshkov
[email protected]This was a great recipe. I made it for a party and everyone loved it.
Adam Patton
[email protected]I love this recipe! The lemon and herbs give the risotto cake a wonderful flavor.
Reiha Ali
[email protected]This recipe is a keeper! It's simple to make and the results are amazing.
Icyss Bracewell
[email protected]This was easy to make and very tasty. I will definitely make it again.
Mirja Hasibul
[email protected]This is a fantastic recipe! I've made it several times and it's always a crowd pleaser.
Benjamin Jr
[email protected]I was skeptical about this recipe, but it turned out to be delicious. The lemon and herbs really shine through.
London Norris
[email protected]This was a great way to use up leftover risotto. I added some extra vegetables and cheese to make it a complete meal.
Bokamoso Kutlwano Maphakisa
[email protected]I've made this recipe several times now and it's always a hit. The lemon and herbs give it a bright, fresh flavor that's perfect for summer.
Sad_Frosty
[email protected]This risotto cake was a delightful surprise! It was easy to make and had a wonderful flavor. I served it with a simple green salad and it was a perfect meal.