Recipe by Ed Grivner
"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."
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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 really enjoyed the first bite of this but as I continued eating I wanted more lemon flavor inside(squeezing the lemon garnish over top didn't cut it). I liked the leek and chive flavor but I wished for a little yellow onion too. I wanted more herbs like basil, marjoram or thyme. I wanted less cheese and a more flavorful cheese(Asiago maybe). I found myself adding lots of black pepper that I wish I had stirred in while it was cooking.
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 used this recipe as a side dish to bring to a pig roast. Awesome recipe...everyone kept asking for the recipe. My husband was bummed that there wasn't any left to bring home. Instead of using leaks I used green onion. I also added garlic and ginger. I baked the rice in a muffin pan to get individual servings. I will definitly being cooking this again for my dinners at home as well as a side dish or appetizer to bring to gatherings. View the pics to see how these turn out when baking in the muffin pan.
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: 177
** Calories from Fat: 26
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