Archive for The Foodies Forum This forum is for food lovers everywhere, discuss food to your hearts content and share favourite recipes.
|
dingsy
|
Mushroom and leek herb risotto cakeCooking Time: 30-35mins
1 flat top mushroom (alternative name: field mushroom), sliced
1 small leek, thinly sliced
600ml (1 pint) of chicken stock
225g (8oz) risotto rice (Arborio or pudding rice)
Handful of chopped parsley
Handful of chopped chives
25g (1oz) fresh grated Grana Padana or dried Parmesan
75g (3oz) grated mozzarella
50g (2oz) LURPAKŪ Lighter
Salt & pepper to taste
Light, creamy mushroom risotto laced with the smooth taste of LURPAKŪ, Parmesan shavings and fresh black pepper.
Method:
Pre-heat oven to 200°C/Gas Mark 6. Lightly oil a 22cm/8 inch round spring form loose bottomed cake tin. Cook the mushrooms and leek in a large pan with 3 tbsp stock over a moderate heat to soften. Add rice and remaining stock. Bring to the boil. Cover the pan and simmer gently, stirring often for twenty minutes or until the liquid has been absorbed. Stir in the parsley, chives, parmesan, mozzarella, LURPAKŪ Lighter and seasoning. (Keep back a small amount of Parmesan for garnish).
Spoon into the tin, cover with foil and bake for 30-35 minutes or until lightly browned. Allow to cool a little. Turn out and garnish with remaining parmesan.
|
Nannyp
|
So, how would you serve this Elaine...as a "nut roast" style dish, or what?
|
dingsy
|
I'd just serve it cold with salad-although could be nice with fresh bread too.
Alternatively, wonder if it would do as a starter?
|
DUSTY
|
Mmm, garlic bread shouts at me with this recipe. 
|
|
|
|