Baked Spinach and Mushroom Risotto Cake. This vegetarian delight is a great way to use up extra pasta, or make from scratch for a stunning crowd-pleaser dish.
¼ cup olive oil
2 red onions, finely chopped
3 cloves garlic, crushed
50g dried, chopped porcini mushrooms,
3 tsp fresh rosemary, stalks removed, finely chopped
1½ cups arborio rice
1 ltr chicken stock or vegetable stock for vegetarian version
1 bunch English spinach, trimmed
½ cup parsley leaves, chopped
1 cup fresh sourdough breadcrumbs
100g gruyere cheese, grated
3 eggs, lightly beaten
250g cherry tomatoes, halved
125g buffalo mozzarella, drained and torn
Basil leaves, to garnish
Rocket leaves and caramelised balsamic, to serve
Preheat oven to 190°C. Grease and line base and side of a 22cm spring form pan with baking paper.
Heat 2 tablespoons of oil in a large frying pan with a lid over a medium heat. Add the onions, garlic, mushrooms and rosemary. Cook, stirring for 3 minutes or until translucent.
Stir in rice and stock. Bring to the boil. Reduce the heat then cover and simmer gently, stirring occasionally for 15 to 20 minutes or until the liquid has been absorbed. Transfer to a large bowl. Allow to cool.
Place spinach in a bowl. Pour over boiling water. Drain and immerse in iced water. Drain again. Finely chop. Add spinach, parsley, breadcrumbs, cheese and eggs to rice. Season to taste. Spoon into prepared tin. Press down firmly and flatten top. Top with tomatoes. Drizzle with remaining olive oil. Scatter with mozzarella.
Place on a baking tray. Bake for 1 hour or until golden and firm to the touch. Garnish with basil leaves. Serve warm or cold with rocket and balsamic vinegar.
Smart tip: Delicious sliced and served at an Easter picnic. Dried and chopped porcini mushrooms can be bought from a gourmet fruit shop or delicatessen.