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  1. Home
  2. gluten free lunch recipe

Risotto cake

What’s that, you say – risotto as a cake? Why yes! This savoury slice is ideal served with a fresh green salad and a dollop or two of pesto. - by Chantal Walsh
  • 21 Sep 2015
Risotto cake
Cook: 60 Minutes - medium - Serves 6 - gluten-free - nut-free
Proudly supported by
What’s that, you say – risotto as a cake? Why yes! This savoury slice is ideal served with a fresh green salad and a dollop or two of pesto.

Ingredients

1 Tbsp olive oil

2 cloves garlic, crushed

1 cup arborio rice

½ cup white wine

3½ cups hot chicken stock

1 cup grated parmesan

2 eggs

Method

  1. Heat oil in a medium 
heavy-based pan over a low heat. Add garlic and rice and cook, stirring, for 1 minute. 
Stir in wine. Add a ladleful 
of simmering stock and cook, stirring occasionally, until 
liquid has been absorbed. Continue adding stock this 
way, and stirring until all stock has been added.
  2. Preheat oven to 180°C. 
Line base and side of a 20cm round springform tin with baking paper. Remove rice mixture from heat, cover with 
a lid and stand for 10 minutes. Remove lid and stir through 
½ of the parmesan and 
both eggs until combined. Spread mixture into tin, 
smooth top with the back 
of a spoon and sprinkle with remaining parmesan.
  3. Bake for 35-40 minutes 
or until golden. Allow to cool slightly, then cut into thin wedges and serve warm 
or at room temperature.

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