Recipes

Lemon and Herb Risotto Cake

Name: Lemon and Herb Risotto Cake
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 1 leek, thinly sliced; 2.5 cups chicken stock, divided; 1 cup uncooked short-grain white rice; 1.5 teaspoons grated lemon zest; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh parsley; 0.75 cup shredded part-skim mozzarella cheese; salt and freshly ground black pepper to taste; 2 sprigs fresh parsley, for garnish; 1 lemon - cut into wedges, for garnish

4.3

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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.

Recipe by Ed Grivner

Published on June 8, 2018

4

Prep Time:

10 mins

Cook Time:

55 mins

Total Time:

1 hr 5 mins

Servings:

6

Yield:

6 serving

Jump to Nutrition Facts

Ingredients

1 leek, thinly sliced
2 ½ cups chicken stock, divided
1 cup uncooked short-grain white rice
1 ½ teaspoons grated lemon zest
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
¾ cup shredded part-skim mozzarella cheese
salt and freshly ground black pepper to taste
2 sprigs fresh parsley, for garnish
1 lemon - cut into wedges, for garnish

Directions

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.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch springform pan.
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.
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.

Nutrition Facts (per serving)

177	Calories
3g	Fat
32g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 177
% Daily Value *
Total Fat 3g	4%
Saturated Fat 2g	8%
Cholesterol 9mg	3%
Sodium 383mg	17%
Total Carbohydrate 32g	12%
Dietary Fiber 3g	9%
Total Sugars 1g
Protein 7g
Vitamin C 31mg	155%
Calcium 150mg	12%
Iron 3mg	14%
Potassium 156mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.