Loading...
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
-
1/3 cup light thickened cream
-
2 tablespoons shredded fresh basil leaves
-
2 tablespoons chopped fresh flat-leaf parsley leaves
-
1/2 cup semi-dried tomatoes, chopped
-
1/2 cup finely grated parmesan cheese or vegetarian hard cheese
-
1/2 cup low-fat fresh ricotta, crumbled
Method
-
1Preheat oven to 180°C/160°C fan-forced. Grease a 6cmdeep, 22cm (base) round springform pan. Line base and side with baking paper.
-
2Place rice in a large bowl. Using hands, break up lumps. Add garlic, zucchini, squash, eggs, cream, basil, parsley, tomatoes and 1/3 cup parmesan. Mix to combine. Spread mixture into prepared pan. Sprinkle with ricotta and remaining parmesan. Bake for 40 minutes or until set. Set aside to cool (see note).
Source: taste.com.au
