Baked Spinach and Mushroom Risotto Cake | MiNDFOOD

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