Lemon and Herb Risotto Cake

May 10, 2023May 10, 20230 15
Lemon and Herb Risotto Cake
in Risotto

Prep

10 min

Cook

50 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
6
Calories
352
Sugar
3g
Fat
10g
The classic Italian dish of risotto is reimagined in this recipe. The Lemon and Herb Risotto Cake is an excellent way to elevate leftover risotto into a new dish, packed full of flavor and texture. The crispy exterior and savory filling make for a hearty and comforting meal that is perfect for both lunch and dinner. This dish is a great way to impress guests, or as a more casual weeknight dinner. The tangy lemon zest, fresh herbs, and creamy mozzarella cheese add an exciting twist to the classic risotto dish.

Instructions

1.Preheat oven to 200 degrees C.
2.In a medium saucepan over medium heat, cook the leek in 2 tablespoons of chicken stock until soft, about 5 minutes.
3.Add the remaining chicken stock and bring to a boil, and then add the rice.
4.Reduce heat to low and cover, letting the rice cook for 18 minutes.
5.Remove the pan from heat and stir in the lemon zest, chives, parsley, and mozzarella cheese to the rice.
6.Season with salt and black pepper, to taste.
7.Grease a 9-inch round cake pan with cooking spray.
8.Transfer the risotto mixture to the pan, pressing down firmly.
9.Bake for 35-40 minutes, or until golden brown.
10.Allow the risotto cake to rest for 10 minutes.
11.Run a knife around the edges and invert onto a serving platter.
12.Garnish with parsley sprigs and lemon wedges, serve and enjoy!

PROS

This lemon and herb risotto cake is a comforting and savory dish that is packed full of flavor.

The combination of the tangy lemon zest and the fresh herbs give the dish a light and refreshing taste.

Moreover, this cake is an excellent way to use leftover risotto.

CONS

The downside of this recipe is that it is high in calories and carbohydrates due to the use of white rice and mozzarella cheese.

It should be consumed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While the Lemon and Herb Risotto Cake may not necessarily be the healthiest dish, it does have some nutritional benefits, thanks to its lemon and herb components.
Lemons are a great source of Vitamin C, and they are also known to help digestion and boost the immune system.
Herbs like chives and parsley are nutrient-dense, and they contain high amounts of antioxidants that may help reduce inflammation in the body.

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