Sundried Tomato and Pesto Rice Cake
This is a pan fried risotto set with eggs and baked with a layer of cheese through the middle. Serve with a simple green salad.
A good recipe to use up left over Risotto.
See CookeryClubs recipe for pesto.
Preparation time: 15-20 minutes Quantity: Serves 6 -8 small Cooking time: 40-ish minutes
Ingredients
30g/ 1 oz butter
1 onion-finely chopped
1 green pepper-finely chopped
6-10 French beans - chopped
350g/ 12 oz aborio rice
1 clove garlic - crushed
2 pints/1 liter stock - hot
2 tablespoons pesto
6-8 sundried tomatoes - finely chopped
60g/ 3 oz parmesan - grated
3 eggs
2 tablespoons olive oil
120g/ 3 oz buffalo mozzarella -sliced
Method
- Heat the butter
- Cook of the onion, pepper, beans and garlic till soft
- Add the rice and garlic, stir round to absorb flavour
- Add one ladle full of stock, simmer till absorbed
- Repeat till all the stock has gone and the rice cooked (about 20 minutes in total)
- Stir in the pesto, parmesan and sundried tomatoes
- Cool slightly
- Add the eggs, beat well in to the mix
- Heat a frying pan with the oil spoon in half the risotto mix cover with the sliced mozzarella and top with the remaining risotto
- Cook on high for 2-3 minutes till the bottom is sealed and golden
- Gently flip over, by loosing the bottom and turning out on to a plate -flip back in
- Cook the other side for 3-4 minutes till golden
- Back in the oven for 10-15 minutes
- Serve in wedges