Lemon and Herb Risotto Cake
|Leek||1 Small, thinly sliced|
|Chicken stock||1 Pint (600 Milliliter / 2 1/2 Cups)|
|Short grain rice||8 Ounce (225 Gram / 1 Cup)|
|Lemon||1 , rind finely grated|
|Chopped fresh chives||30 Milliliter (2 Tablespoon)|
|Chopped fresh parsley||30 Milliliter (2 Tablespoon)|
|Grated mozzarella cheese||3 Ounce (75 Gram / 3/4 Cup)|
|Black pepper||To Taste|
|Parsley||1 Tablespoon (For Garnish)|
|Lemon wedges||4 (For Garnish)|
1. Preheat the oven to 200°C /400°F/ Gas 6. Lightly oil a 22 cm / 8 1/2 in round, loose-bottomed cake tin.
2. Cook the leek in a large pan with 45 ml / 3 tbsp stock, stirring over a moderate heat, to soften. Add the rice and the remaining stock.
3. Bring to the boil. Cover the pan and simmer gently, stirring occasionally, for about 20 minutes, or until all the liquid is absorbed.
4. Stir in the lemon rind, herbs, cheese and seasoning. Spoon into the tin, 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.