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Recipe Lemon and Herb Risotto Cake (Side Dish)
Home Cooking Recipes
Required Ingredients:
- 1 leek, thinly sliced
- 2 1/2 cups chicken stock, divided
- 1 cup uncooked short-grain white rice
- 1 1/2 teaspoons grated lemon zest
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 3/4 cup shredded part-skim mozzarella cheese
- salt and freshly ground black pepper to taste
- 2 sprigs fresh parsley, for garnish
- 1 lemon - cut into wedges, for garnish
Preparing/Cooking:
- Place the leek and 3 tablespoons of the chicken stock in a large saucepan.
- Bring to a boil, and cook for about 5 minutes, until leek is tender.
- Add the rice, and the remaining chicken stock, and bring to a boil.
- Reduce heat to low, cover, and simmer for about 20 minutes, or until all of the liquid has been absorbed.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Lightly grease a 9 inch springform pan.
- When the rice is tender, remove the pan from the heat, and stir in the lemon zest, chives, parsley and mozzarella cheese.
- Season with salt and pepper.
- Spoon into the springform pan, and spread evenly.
- Cover the top of the pan with aluminum foil.
- Bake for 30 to 35 minutes in the preheated oven, or until firm and lightly browned.
- Run a thin spatula or knife around the outer edge of the pan, and invert the cake onto a serving plate.
- Serve hot or cold, sliced into wedges.
- Garnish with parsley and lemon wedges.
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