Name: Parmesan herb risotto cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1
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; 83.33 gm light thickened cream; 40.00 ml shredded fresh basil leaves; 40.00 ml chopped fresh flat-leaf parsley leaves; 125.00 ml semi-dried tomatoes, chopped; 125.00 ml finely grated parmesan cheese or vegetarian hard cheese; 120.00 gm low-fat fresh ricotta, crumbled

Parmesan herb risotto cake

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Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
60 minutes

Transform risotto into flavorful vegetable rice cakes.

Ingredients:

2 x 250g packets arborio rice risotto base
1 medium zucchini, thinly sliced
150g yellow squash, halved, thinly sliced
4 eggs, lightly beaten
83.33 gm light thickened cream
40.00 ml shredded fresh basil leaves
40.00 ml chopped fresh flat-leaf parsley leaves
125.00 ml semi-dried tomatoes, chopped
125.00 ml finely grated parmesan cheese or vegetarian hard cheese
120.00 gm low-fat fresh ricotta, crumbled

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Grease a 22cm round springform pan that is 6cm deep, and line the base and sides with baking paper.
In a large bowl, gently break up rice lumps with your hands. Mix in garlic, zucchini, squash, eggs, cream, basil, parsley, tomatoes, and 1/3 cup parmesan. Transfer the mixture to a prepared pan and top with ricotta and the rest of the parmesan. Bake for 40 minutes until set. Allow to cool before serving.

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