Lemon and Herb Risotto Cake

If you're looking something unusual to try, then this recipe is right up your alley. Simple to prepare, this cheesy rice dish makes a filling main course when served with a green salad or as a very satisfying side dish. It can be served hot or cold and packs well for picnics. The best type of rice to choose is the Italian round grain Arborio rice since it is the classic risotto rice. If you cannot get Arborio rice, carnaroli rice will do in a pinch. 

Lemon and Herb Risotto Cake

1 small leek, washed and thinly sliced

2½ cups fat free, reduced sodium chicken broth

1 cup Arborio rice

2 tbsp. chopped fresh chives

2 tbsp. chopped fresh parsley

¾ cup reduced fat shredded mozzarella cheese

Finely grated rind of 1 lemon

Kosher salt and black pepper

Parsley and lemon wedges, to garnish

Preheat the oven to 400 degrees. Lightly oil a deep sided 8 inch springform pan.

Cook the leek in a large pan with 3 tbsp. chicken broth, stirring over medium heat, to soften. Add the rice and the remaining broth.

Bring to a boil. Cover the pan and simmer gently, stirring occasionally, for about 20 minutes, or until all the liquid is absorbed.

Stir in the lemon rind, herbs, cheese and seasonings. Spoon into the springform pan, cover with foil and bake for 30 - 35 minutes or until lightly browned. Turn out and serve in slices, garnished with parsley and lemon wedges.

Serves 4