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Lemon and Herb Risotto Cake

Rated as 4.32 out of 5 Stars

"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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1 h 5 m servings 177
Original recipe yields 6 servings (6 serving)


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  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.

Nutrition Facts

Per Serving: 177 calories; 2.9 32 6.6 9 383 Full nutrition

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Read all reviews 25
  1. 38 Ratings

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Most helpful positive review

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 ju...

Most helpful critical review

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 w...

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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 ju...

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 follo...

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 als...

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...

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 ...

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 ...

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. ...

I really enjoyed this recipe. I substituted a green onion for the leek and used a provolone/mozza/parmesan mix as well as freshly grated parmesan and it turned out really well! I will bake it fo...

This was a great recipe. My family really enjoyed, even the two "rice haters"! When I flipped the pan over, it did stick a little, but I think it was still a little to warm when I did it. The...