Lemon and Herb Risotto Cake

  • 1 small organic leek, thinly sliced
  • 2 1/2 cups fat free, organic chicken stock
  • 1 cup Arborio rice
  • 2 tbsp. fresh chopped organic chives
  • 2 tbsp. freshly chopped organic parsley
  • 3/4 cup reduced fat organic mozzarella cheese
  • Finely grated rind of 1 organic lemon
  • Sea salt and freshly ground black pepper
  • Organic Parsley, for garnish

 

  • Preheat the oven to 400 degrees.
  • Oil the bottom and sides of an 8″ springform pan.
  • Cook the leek in a large pan with 3 tbsp. of the chicken stock, stirring over medium heat, to soften. Add the rice and remaining broth.
  • Bring to a boil. Cover the pan and reduce the heat. Simmer gently, stirring occasionally, for about 25 minutes or until the liquid is absorbed
  • Stir in the lemon rind, chives, parsley, cheese and seasonings. Spoon into the springform pan and even the top. Cover with foil and bake for 30 – 35 minutes or until lightly browned. Turn out, slice into wedges and garnish with parsley and lemon wedges.

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