Parmesan herb risotto cake

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

Recipe «Parmesan herb risotto cake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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).