Mushroom Leek Herb Risotto Cake
What you'll need to get:
Cooking 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) LURPAK® Lighter
- Salt & pepper to taste
Light, creamy mushroom risotto laced with the smooth taste of LURPAK®, Parmesan shavings and fresh black pepper.
What you need to do:
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, LURPAK® 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.