This Lemon and Herb Risotto Cake recipe is comfort food at its best
1 small leek, washed and thinly sliced
2 1/2 cups fat free, reduced sodium chicken broth
1 cup Arborio rice
2 tbsp. fresh snipped chives
2 tbsp. freshly chopped parsley
3/4 cup reduced fat mozzarella cheese
Finely grated rind of 1 lemon
Kosher salt and freshly ground black pepper
Parsley and lemon wedges, for garnish
Preheat the oven to 200C.
Lightly oil the bottom and sides of an 8″ springform pan.
Cook the leek in a large pan with 3 tbsp. of the chicken broth, stirring over medium heat, to soften. Add the rice and remaining broth.
Bring to a boil. Cover the pan and reduce the heat. Simmer gently, stirring occasionally, for about 20 minutes or until the liquid is absorbed.
Stir in the lemon rind, chives, parsley, cheese and seasonings. Spoon into the springform pan and even the top. Cover with foil and bake for 30 – 35 minutes or until lightly browned. Turn out, slice into wedges and garnish with parsley and lemon wedges. Serve immediately or let cool. A good beverage pairing would be a medium bodied white wine.