Risotto Cakes

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 leek, sliced
• 2 cloves garlic, minced
• 1 1/4 cups arborio rice
• 1/2 cup wine (optional, can just replace with stock or water)
• 2 1/2 cups chicken stock
• 2 cups baby spinach leaves
• 2 zucchini, halved lengthways and sliced
• 1 cup basil
• 2 eggs, lightly beaten
• 180 g mozzarella cheese, cut into cubes

Recipe

• 1 heat butter and oil over medium-low heat.
• 2 add the leek and garlic and cook until soft.
• 3 add the rice and cook, stirring, for 1 minute.
• 4 increase heat to high.
• 5 add the wine and cook 2-3 minutes.
• 6 add stock, bring to the boil.
• 7 reduce heat to low.
• 8 cover and cook for 20 minutes or until stock is absorbed.
• 9 add the spinach, zucchini and basil.
• 10 stir to combine and set mixture aside to cool completely (preferably in the fridge).
• 11 once cool stir through eggs and season with salt and pepper.
• 12 preheat oven to 220 degree c.
• 13 grease a 6 x 3/4 cup texas muffin pan.
• 14 half fill the holes with the mixture and place a cube of cheese on each.
• 15 then cover with more rice mixture.
• 16 bake for 30 minutes.
• 17 serve with a salad.