Name: Tomato & Rosemary Risotto Cake Recipe
Total time: 90 min
Yield: 6
Cuisine: Italian

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How to make Tomato & Rosemary Risotto Cake Recipe

Valli Little

Crawler

Italian

Arborio Rice

Olive oil

Small onions,  finely chopped

Garlic Cloves,  Crushed

Zucchini,  grated

Eggs beaten

Light thickened cream

Chopped Rosemary

Cherry tomatoes halved

Gruyere Cheese,  Grated

Wild rocket,  to serve

step 1

Line the base of a 20cm non-stick springform cake pan with baking paper and grease well with butter.

step 2

Cook rice in boiling salted water for 10 minutes, then drain well.

step 3

Heat oil over medium heat in a heavy-based frypan. Cook onions and garlic until soft, add zucchini and cook, stirring, for 2-3 minutes. Cool, then add rice, eggs, cream, rosemary and tomato. Season, then stir in half the cheese.

step 4

Spread into cake pan and sprinkle with remaining cheese. Bake for 40 minutes. Cool slightly in the pan, then remove, slice into wedges and serve with salad.

step 5

Taste