About this recipe:A savoury leek and herb risotto but made in the shape of a cake. It's baked and sliced into wedges for serving. You could use a muffin tin and make mini cakes, if you prefer.
1 leek, washed and thinly sliced
600ml chicken stock, divided
200g uncooked short-grain white rice
1 1/2 teaspoons grated lemon zest
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
85g light mozzarella cheese (or use regular if preferred)
salt and freshly ground black pepper to taste
2 sprigs fresh parsley, for garnish
1 lemon - cut into wedges, for garnish
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Method Prep:10min › Cook:55min › Ready in:1hr5min
Place the chopped leek and 3 tablespoons of the chicken stock in a large saucepan. Bring to the boil, and cook for about 5 minutes, until the leeks has softened. Add the rice, and the remaining chicken stock; bring to the boil. Reduce heat to low, cover and simmer for about 20 minutes, or until all of the stock has been absorbed.
Meanwhile, preheat the oven to 200 C / Gas mark 6. Lightly grease a 23cm (9 in) springform tin.
When the rice is tender, remove the pan from the heat, and stir in the lemon zest, chives, parsley and mozzarella cheese. Season with salt and pepper. Spoon into the springform tin, and spread evenly. Cover the top of the tin with foil.
Bake for 30 to 35 minutes in the preheated oven, or until firm and golden brown on top. Run a thin spatula or knife around the outer edge of the tin, and turn the cake out onto a serving plate. Serve hot or cold, sliced into wedges. Garnish with parsley and lemon wedges.