Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
leek, thinly sliced
2 1/2 cups
chicken stock, divided
uncooked short-grain white rice
1 1/2 teaspoons
grated lemon zest
chopped fresh chives
chopped fresh parsley
shredded part-skim mozzarella cheese
salt and freshly ground black pepper to taste
fresh parsley, for garnish
lemon - cut into wedges, for garnish
Very different, and good. I made it the night before and served it cold the next day. I also really liked how it tasted warm, with the cheese all melty, before I baked it. You could eat it just like that, too. I had a hard time getting it out of the pan and recommend lining the bottom of your pan with parchment paper to make this easier. I think I would take this to a summer cookout; its nice and refreshing for a hot day and something different from potato salad!
I typically like unusual dishes but this didn't really do much for me. It wasn't bad but I don't think I would make it again. It never really "baked". At 35 minutes it wasn't browned or firm at all so I left it in longer but all that did was make the edges VERY crispy.
I LOVE Risotto so I couldn't wait to try this. DO use Italian Arborio Rice for this and all risotto dishes. I also add the chicken broth (heated) in about 3 amounts as it helps to soak. I followed the recipe exactly and used a springform pan. (Next time I'll try parmesan cheese instead) I made two and the first one I did not cook long enough so when I took it out it was not a beautiful brown color. The second worked perfectly.
I have been looking for a recipe for this dish for years. I used to buy these cold from an Italian cafe. I adapted the recipe to their version- using a muffin pan to make individual cakes. I also threw in some corn kernels and chopped fresh asparagus and finally, drizzled with balsamic vinegar and served with a side salad. Thanks for the recipe!
I had something like this in a restaurant and this recipe was so close! I used 1/2 parmesan 1/2 mozzarella. I would definitely make this again and my husband asked me for the recipe to make it at the firehall so I know he liked it.
I really enjoyed this recipe. I substituted a green onion for the leek and used a provolone/mozza/parmesan mix as well as freshly grated parmesan and it turned out really well! I will bake it for longer next time, as the middle was not quite set after half an hour. It was also very good (perhaps even better) cold the next day!
I saved this recipe last year. My father birthday was yesterday and I finally found an opportunity to use this recipe. I wanted to make something light, and bright to combat the incredibly sad weather we are having on the east coast right now… WOW this recipe did not disappoint. I was so impressed. This tasted like awesome slow made risotto and it was supper easy. I love risotto and I will probably never make the slow stove top version again… Why waste the time? Let the oven do the work! I doubled the recipe, but still used the same sized pan. It turned out light and fluffy. The leftovers were the perfect light lunch. I still have all the ingredients and I am going to make more of this latter this week… Everyone asked for the recipe because it was so super easy and so super good. I hope you enjoy it as much as my family did.
Love this recipe! Great for a luncheon. I omitted the chives, and used cilantro instead of parsely. Also, you can change the chicken stock to vegtable stock and make a great vegetarian dish. It never really got crispy and cutable for me until I removed the foil and let it cook ~10 minutes without the foil.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon and Herb Risotto Cake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 26
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Watch how to make this delicious mushroom risotto.
Chef John's rich, creamy risotto lets the oven do some of the work. Genius!
This creamy Italian rice dish makes an elegant main course.