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Tomato and rosemary risotto cake

Name: Tomato and rosemary risotto cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: 350g arborio risotto rice; 100ml olive oil; 2 small onions, finely chopped; 2 garlic cloves, crushed; 3 zucchini, grated; 3 eggs, beaten; 1/3 cup (80ml) light thickened cream; 3 tablespoons chopped rosemary; 150g cherry tomatoes, halved; 175g gruyere cheese, grated; Wild rocket and cherry tomato salad, to serve

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30m

Tomato and rosemary risotto cake (gluten-free)

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Topped with cheese 'icing', this gluten-free risotto cake flavoured with tomato and rosemary is a winner.

350g arborio risotto rice
100ml olive oil
2 small onions, finely chopped
2 garlic cloves, crushed
3 zucchini, grated
3 eggs, beaten
1/3 cup (80ml) light thickened cream
3 tablespoons chopped rosemary
150g cherry tomatoes, halved
175g gruyere cheese, grated
Wild rocket and cherry tomato salad, to serve

Method

1.

Preheat oven to 180°C.
2.

Line the base of a 20cm non-stick springform cake pan with baking paper and grease well with butter.
3.

Cook rice in boiling salted water for 10 minutes, then drain well.
4.

Heat oil over medium heat in a heavy-based frypan. Cook onions and garlic until soft, add zucchini and cook, stirring, for 2-3 minutes. Cool, then add rice, eggs, cream, rosemary and tomato. Season, then stir in half the cheese.
5.

Spread into cake pan and sprinkle with remaining cheese. Bake for 40 minutes. Cool slightly in the pan, then remove, slice into wedges and serve with salad.