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Lemon and Herb Risotto Cake: Submitted by: TheCooks | Date Added: 24 Oct 2010
Listed in: Rice and Grains / Risotto Ingredients

1 small leek, thinly sliced
600 ml (2 1/2 cups) chicken stock
225 g (1 cup) arborio (or short grained) rice
Finely grated rind of 1 lemon
30 ml (2 tbsp) each snipped fresh chives and chopped parsley
75 g (3/4 cup) grated mozzerella cheese
Salt and pepper
Parsley and lemon wedges to serve

Cooking Instructions

Preheat oven to 200C (400F).
Lightly oil a 22 centimetre (8 1/2 inch) round, loose based cake pan.
Cook the leek in a large pan with 45 ml (3 tbsp) stock, stirring until soft.
Add the rice and remaining stock and bring to a boil.
Cover pan and simmer, stirring occasionally for about 20 minutes or until the liquid is absorbed.
Stir in lemon rind, herbs, cheese and seasoning.
Spoon into prepared pan and cover with foil.
Bake for 30 to 35 minutes or until lightly browned.
Turn out and serve in wedges.
This can be served as a main dish with a salad or as a side dish.
It can be served hot or cold.

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