Baked Spinach and Mushroom Risotto Cake
This vegetarian delight – baked spinach and mushroom risotto cake – is a great way to use up extra pasta, or make from scratch for a stunning crowd-pleaser dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mindfood.com.
Cooking tools:
- Springform pan
- Parchment paper
- Skillet
- Oven
- Stove
- Pot
- Mixing bowl
- Colander
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Baking sheet
- Spoon
Ingredients
- ¼ cup olive oil
- 2 red onions, finely chopped
- 3 cloves garlic, crushed
- 50g dried, chopped porcini mushrooms,
- 3 tsp fresh rosemary, stalks removed, finely chopped
- 1½ cups arborio rice
- 1 ltr chicken stock or vegetable stock for vegetarian version
- 1 bunch English spinach, trimmed
- ½ cup parsley leaves, chopped
- 1 cup fresh sourdough breadcrumbs
- 100g gruyere cheese, grated
- 3 eggs, lightly beaten
- 250g cherry tomatoes, halved
- 125g buffalo mozzarella, drained and torn
- Basil leaves, to garnish
- Rocket leaves and caramelised balsamic, to serve
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