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.
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