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
- Preheat oven to 180C and line or grease a 20cm spring-form cake tin.
- Cook the rice in boiling salted water for 8 minutes and then drain.
- 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.
- Add the eggs, cheese, cream and rosemary and some seasoning to the rice and courgettes.
- Spoon into the tin and level off to a smooth surface.
- Bake for 25/35 mins until firm.
- To make the sauce: melt the butter in a pan and sweat the garlic – don’t let it burn
- Add the tomatoes, puree and water and bring to the boil. Simmer gently for 15 mins, stirring occasionally.
- Season. If you like a smoother sauce, blend with a hand blender.