Here's one to start....and that is great for picnics!
1 small leek, finely sliced
600ml/1pint chicken stock
225g/8oz risotto rice
finely grated rind of 1 lemon
2tbs fresh chives
2tbs fresh parsely
50g/2oz soy cheese (if you can get a mozzarella equivalent use it)
salt and pepper
Preheat oven to 200oC/400oF; spray a 21cm/8.5in round loose based cake tin with cooking spray.
Cook leek in a large pot with 3tbs of stock over a medium heat till soft, stir in rice then add remaining stock.
Bring to the boil, lower heat, cover pan and simmer stirring occasionally, for about 20 mins, or until all liquid has been absorbed.
Stir in lemon rind, herbs, soy cheese and seasoning. Spoon mixture into tin, cover with foil and bake for 30-35 mins. Leave stand for 5 then turn out and slice.
Serve cold.
It is yummo...and everyone at my work christmas party enjoyed it loads!! I found out the hard way that is doesn't freeze well at all.
Enjoy.
I'm going to try an apple and lemon risotto with poached plums this weekend...I'll let you know how it turns out (not quite sure what to use instead of cream?? vanilla yogurt maybe.)
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Lemon and herb risotto cake
