Pesto rice cakeby Brenda Stevens |
| Preperation time: 10 mins Cooking time: 35 mins Serves: 4 |
| Recipe Ingredients |
| 25g butter; 1 large leek, finely chopped; 350g risotto rice; 1 litre vegetable stock; 100g green pesto; 2 eggs, beaten; 150g ball mozzarella, thinly sliced. |
| Recipe Method |
| Melt the butter in a frying pan and gently fry
the leek for about 5 minutes, until soft. Add the rice and stir.
Add a ladelful of the stock and allow it to be absorbed. Continue
to add stock a ladelful at a time, stirring continuously, for about
20 minutes until the rice is cooked and all stock absorbed. Mix in the pesto and eggs, and some black pepper. Spoon half the mixture into a large non-stick frying pan. Place the mozzarella slices on top and spoon over the remaining rice mixture. Cook for 4 minutes. Put a plate over the frying pan and carefully turn over and slide the rice cake back into the pan. Press to reshape it if required, and cook for a further 5 minutes until golden. Cut into slices to serve and serve with some ready-made tomato sauce. |
| More recipes: |
| Spring greens
soup Sweet potato and sage risotto Pea and mint risotto Split pea soup with cumin Pumpkin soup |
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