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Lemon and Herb Risotto Cake

SUBMITTED BY: EGRIVNER

"This unusual Italian rice dish can be served as a low fat main course with salad or as a satisfying side dish. It is also good served cold, and packs well for picnics."

PREP TIME	10 Min
COOK TIME	55 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 6 serving

USMETRIC

About scaling and conversions

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

READ REVIEWS (9)

DIRECTIONS

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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REVIEWS

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Reviewed on May 27, 2005 by ESTEPHAN

Very different, and good. I made it the night before and served it cold the next day. I also really liked how it tasted warm, with the cheese all melty, before I baked it. You could eat it just like that, too. I had a hard time getting it out of the pan and recommend lining the bottom of your pan with parchment paper to make this easier. I think I would take this to a summer cookout; its nice and refreshing for a hot day and something different from potato salad!

8 users found this review helpful

Reviewed on Feb. 16, 2006 by Mike

This was a great recipe. My family really enjoyed, even the two "rice haters"! When I flipped the pan over, it did stick a little, but I think it was still a little to warm when I did it. The next time I make this, I might add a little lemon juice to the mix to give it a little zip of flavor. If not, serve with the garnished lemon wedges and suggest your guests squeeze a little on their portion. It is almost like chicken lemon rice soup without the soup!

4 users found this review helpful

Reviewed on Jun. 9, 2007 by JudyJudyJudy

I LOVE Risotto so I couldn't wait to try this. DO use Italian Arborio Rice for this and all risotto dishes. I also add the chicken broth (heated) in about 3 amounts as it helps to soak. I followed the recipe exactly and used a springform pan. (Next time I'll try parmesan cheese instead) I made two and the first one I did not cook long enough so when I took it out it was not a beautiful brown color. The second worked perfectly.

3 users found this review helpful

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