Vegetable Risotto Cake

Training: Body Pump

Happy Saturday! I hope that you are all having a wonderful weekend so far. As for me, between Body Pump, shopping, afternoon baking and dinner with friends, my weekend has been filled with lots of fun :)

And deliciousness….

Last night I got together with the ‘girls’ of the family to plan my mother and father in-law’s 70th birthday party, which is coming up in a few months.

I offered to make dinner for everyone, figuring that there must be enough in my fridge to  make a casual Friday dinner.

So, what does one do when they want a fuss free dinner and have an abundance of rice in the pantry and vegetables in the fridge?

Why they make a risotto, cake style!

This was seriously so very easy to make.

Steamed rice + vegetables (cooked in a splash of white wine) + cheese + eggs.

Baked in a round spring-form pan for 40 minutes or so.

The eggs work to hold the shape of the “risotto” as it bakes in the cake tin.

Cooled slightly, then sliced.

Just as you would serve any cake really.

Served with a green salad for some extra veg.

And don’t forget a big spoonful of red hot tomato relish!

Vegetable Risotto Cake (serves 6 to 8)

This is a wonderfully versatile savoury cake that you can adapt according to whatever vegetables or herbs you have available. It is lovely served warm, but also works well served cold at a picnic. You can also prepare the mixture in advance, and place it in the oven just before your guests arrive.

• 1 onion
• 2 cloves garlic
• 2 zucchinis, grated
• 1 red capsicum, diced
• 6 squash, diced
• 100ml white wine
• 2 cups cooked brown rice
• 1 cup cooked white rice
• 1/3 cup ricotta
• 1/3 cup grated parmesan
• 1/3 cup grated cheddar
• 3 eggs
• Sprinkle of  rosemary and thyme leaves

1. Preheat oven to 180C. Line the base of a round springform pan, and grease.
2. Sautee garlic and onion until starting to soften. Add vegetables and white wine, and continue cooking until the liquid has evaporated. Remove from heat.
3. Combine vegetable mix, rice, cheeses, eggs and herbs in a bowl.
4. Pour into the prepared cake pan, and smooth the surface.
5. Bake for 40-45 minutes or until the cake is golden brown.
6. Cool in the tin for 15 minutes.
7. Slice and serve with salad.

What about you? What are your plans for the weekend? I had quite  a lot of fun in the kitchen today and can’t wait to share the result with you tomorrow :)

Happy Baking :)