Lemon and Herb Risotto Cake Recipe
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Lemon and Herb Risotto Cake

By: EGRIVNER  
"This unusual Italian rice dish can be served as a low fat main course with salad or as a satisfying side dish. It is also good served cold, and packs well for picnics."

Rating: This weblink has been rated 19 times with an average star rating of 4.4 Read Reviews (13)

Rate/Review | 974 people have saved this

Prep Time:
10 Min
Cook Time:
55 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 6 serving
 

Ingredients

  • 1 leek, thinly sliced
  • 2 1/2 cups chicken stock, divided
  • 1 cup uncooked short-grain white rice
  • 1 1/2 teaspoons grated lemon zest
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 3/4 cup shredded part-skim mozzarella cheese
  • salt and freshly ground black pepper to taste
  • 2 sprigs fresh parsley, for garnish
  • 1 lemon - cut into wedges, for garnish

Directions

  1. Place the leek and 3 tablespoons of the chicken stock in a large saucepan. Bring to a boil, and cook for about 5 minutes, until leek is tender. Add the rice, and the remaining chicken stock, and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, or until all of the liquid has been absorbed.
  2. Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch springform pan.
  3. 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 pan, and spread evenly. Cover the top of the pan with aluminum foil.
  4. Bake for 30 to 35 minutes in the preheated oven, or until firm and lightly browned. Run a thin spatula or knife around the outer edge of the pan, and invert the cake onto a serving plate. Serve hot or cold, sliced into wedges. Garnish with parsley and lemon wedges.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 177 | Total Fat: 2.9g | Cholesterol: 9mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2005 by ESTEPHAN 
Very different, and good. I made it the night before and served it cold the next day. I also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2007 by JudyJudyJudy 
I LOVE Risotto so I couldn't wait to try this. DO use Italian Arborio Rice for this and all... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2007 by Rowena 
I have been looking for a recipe for this dish for years. I used to buy these cold from an... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2008 by jess 
I had something like this in a restaurant and this recipe was so close! I used 1/2 parmesan... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2006 by Mike Supporting Member (Click to learn more about Supporting Membership)
This was a great recipe. My family really enjoyed, even the two "rice haters"! When I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2008 by mms 
Love this recipe! Great for a luncheon. I omitted the chives, and used cilantro instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2006 by Jellena 
I really enjoyed this recipe. I substituted a green onion for the leek and used a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2006 by betty 
Very good. I made it vegetarian with vegetable stock instead of chicken. It was tasty and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2009 by somethingdifferentagain?! 
As another reviewer did, I decided to make into individual "muffins" (to cook faster). Very... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2009 by Sarah T 
This was easy to make and had a refreshing lemon zing that set it apart from other risottos... MORE

 
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