Parmesan herb risotto cake

Cooking Vegetarian Parmesan herb risotto cake

Turn a risotto base into these tasty little vegetable rice cakes.

Lables: Low carb Low fat Low kilojoule Low sodium Low sugar Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cmdeep, 22cm (base) round springform pan. Line base and side with baking paper.
  2. Place rice in a large bowl. Using hands, break up lumps. Add garlic, zucchini, squash, eggs, cream, basil, parsley, tomatoes and 1/3 cup parmesan. Mix to combine. Spread mixture into prepared pan. Sprinkle with ricotta and remaining parmesan. Bake for 40 minutes or until set. Set aside to cool (see note).

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2 x 250g packets arborio rice risotto base
2 garlic cloves, crushed
1 medium zucchini, thinly sliced
150g yellow squash, halved, thinly sliced
4 eggs, lightly beaten
1/3 cup light thickened cream
2 tbsp shredded fresh basil leaves
2 tbsp chopped fresh flat-leaf parsley leaves
1/2 cup semi-dried tomatoes, chopped
1/2 cup finely grated parmesan cheese or vegetarian hard cheese
1/2 cup low-fat fresh ricotta, crumbled

Adv

Autors
Preparation time
20
Cooking time
40
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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