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Parmesan herb risotto cake

  • 0:20 Prep
  • 0:40 Cook
  • 8 Servings


  • 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


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 6cmdeep, 22cm (base) round springform pan. Line base and side with baking paper.
  • 2
    Place 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


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