Detailed step-by-step description of how to cook the dish "Tomato & rosemary risotto cake (gluten-free)". Try it by all means
- Preheat oven to 180°C.
- Line the base of a 20cm non-stick springform cake pan with baking paper and grease well with butter.
- Cook rice in boiling salted water for 10 minutes, then drain well.
- Heat oil over medium heat in a heavy-based frypan. Cook onions and garlic until soft, add zucchini and cook, stirring, for 2-3 minutes. Cool, then add rice, eggs, cream, rosemary and tomato. Season, then stir in half the cheese.
- Spread into cake pan and sprinkle with remaining cheese. Bake for 40 minutes. Cool slightly in the pan, then remove, slice into wedges and serve with salad.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set