Lemon and Herb Risotto Cake Recipe - Allrecipes.com
Lemon and Herb Risotto Cake Recipe
  • READY IN ABOUT hrs

Lemon and Herb Risotto Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 serving Change Servings
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  • PREP

    10 mins
  • COOK

    55 mins
  • READY IN

    1 hr 5 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
May 27, 2005

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!

 
Most Helpful Critical Review
Aug 27, 2007

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.

 
Jun 09, 2007

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.

 
Feb 23, 2007

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!

 
Feb 09, 2008

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.

 
Oct 09, 2011

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.

 
Dec 17, 2010

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.

 
Sep 16, 2008

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.

 

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Nutrition

  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 448 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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