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Herb Risotto Cake
Homestyle Pasta
Prep time:
40 minutesBake time:
30-35 minutes“Easier than a true risotto, more intriguing than a plain rice dish, this “cake” is made with the help of a springform pan.”
Ingredients
Serves 8
- 1 tablespoon butter
- 1 package (8 ounces) sliced fresh mushrooms
- 1 cup frozen peas
- 1 medium onion, chopped
- 1 cup short-grain white rice
- 2 cups chicken broth
- 3/4 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
Directions
1
Preheat oven to 400°F. Lightly grease a 9-inch springform pan.
2
Melt the butter in a 2-quart saucepan over medium heat. Add the mushrooms, peas and onion. Cook, stirring occasionally, until the vegetables are tender, 5–7 minutes.
3
Add the rice and broth to the pot. Bring to a boil. Reduce heat to low. Cover and cook until the broth is absorbed, 15–20 minutes. Remove from heat. Stir in the mozzarella, salt, thyme, basil and parsley.
4
Spoon the rice mixture into the prepared pan, spreading evenly. Cover with aluminum foil.
5
Bake until the rice mixture is firm, 30–35 minutes. Run a thin spatula or knife around the edge of the pan. Release the side of the pan. Cut the cake into wedges to serve.
Variations(0)
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Grandma's Secret Tip
Grandma's Secret Tip
Dried herbs will keep their best flavor longest if stored in a cool, dark place.
Don’t keep them near the stove!
Serving Suggestion
Serving Suggestion
This cheesy risotto cake makes a nice light lunch or supper with a tossed green salad and warm Italian bread.
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