Risotto cake

This is a great ‘make ahead’ dish, it freezes well and reheats in the oven very well. In fact I think it is possibly even better when not eaten on the day it is made.

While I have called this dish risotto cake, I should warn you that it will not deliver a creamy traditional risotto. As you can see from the pic, this results in a more solid baked slice.

Ingredients (serves 6)

• 325g arborio rice
• 350g courgettes, grated
• 5tbsp extra virgin olive oil
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• 3 medium eggs
• 150g cheddar
• 4 tbsp/60ml double cream
• 2 tbsp chopped rosemary

For the tomato sauce

• 80g butter
• 2 garlic cloves, chopped
• 675g ripe tomatoes, roughly chopped
• 40g tomato puree
• 150ml water

1. Preheat oven to 180C and line or grease a 20cm spring-form cake tin.
2. Cook the rice in boiling salted water for 8 minutes and then drain.
3. Heat 2 tbsp of the oil in a frying pan and fry the courgettes and onion for 5 mins. Mix in a bowl with the rice, garlic and remaining 3 tbsp of olive oil. Leave to cool slightly.
4. Add the eggs, cheese, cream and rosemary and some seasoning to the rice and courgettes.
5. Spoon into the tin and level off to a smooth surface.
6. Bake for 25/35 mins until firm.
7. To make the sauce: melt the butter in a pan and sweat the garlic – don’t let it burn
8. Add the tomatoes, puree and water and bring to the boil. Simmer gently for 15 mins, stirring occasionally.
9. Season. If you like a smoother sauce, blend with a hand blender.