Risotto cakes

Recipes / Vegetarian

Detailed step-by-step description of how to cook the dish "Risotto cakes". Try it by all means

Recipe «Risotto cakes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 25g butter, 1 tbsp olive oil, 1 leek, halved, washed, sliced, 2 garlic cloves, crushed, 1 1/4 cups arborio rice , 1/2 cup white wine, 2 1/2 cups Massel chicken style liquid stock, 2 cups baby spinach leaves , 2 zucchini, halved lengthwise, sliced, 1 cup basil leaves, 2 eggs, lightly beaten, 180g mozzarella cheese, cut into 2cm cubes, dressed salad leaves, to serve.

Ingredients:

  • 25g butter 
  • 1 tbsp olive oil 
  • 1 leek, halved, washed, sliced 
  • 2 garlic cloves, crushed 
  • 1 1/4 cups arborio rice 
  • 1/2 cup white wine 
  • 2 1/2 cups Massel chicken style liquid stock 
  • 2 cups baby spinach leaves 
  • 2 zucchini, halved lengthwise, sliced 
  • 1 cup basil leaves 
  • 2 eggs, lightly beaten 
  • 180g mozzarella cheese, cut into 2cm cubes 
  • dressed salad leaves, to serve 

Instructions

  1. Heat butter and oil in a saucepan over medium-low heat. Add leek and garlic. Cook for 2 minutes, or until soft.
  2. Add rice. Cook, stirring, for 1 minute or until well coated with leek mixture. Increase heat to high. Add wine. Cook for 2 to 3 minutes or until wine evaporates.
  3. Add stock to rice mixture. Bring to the boil. Reduce heat to low. Cover. Cook for 20 minutes or until stock is absorbed.
  4. Add spinach, zucchini and basil to rice mixture. Stir to combine. Set aside to cool completely. Stir through eggs and season with salt and pepper.
  5. Preheat oven to 220°C. Grease a 6 x 3/4-cup capacity Texas muffin pan. Half-fill muffin holes with rice mixture. Place a cube of mozzarella on top of each. Cover with remaining rice mixture. Bake for 30 minutes or until set. Serve with salad.