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Risotto, ricotta & spinach cake

Method

  • Preheat oven to 180°C  fan forced (200° C normal).
  • Heat 4 tbsp oil in a large heavy-bottomed pot and gently sauté the onion and garlic until tender, stirring now and again.
  • Then add the rice and cook for about 2 mins until toasted (but not brown), continually stirring.
  • Add the hot stock all at once and mix well, pushing down any rice from the sides with a wooden spoon. Then turn the heat down, cover and gently simmer for 15 mins.
  • At the same time, combine the ricotta, parmesan, tasty cheese, spinach, milk and basil with a generous amount of seasonings and the beaten eggs in a large bowl. Then add the cooked rice and mix until well combined.
  • Brush a springform cake tin all over with melted butter (or oil) and dust with the crumbs. Then spoon in the mixture, even the top and cook in the oven for about 1 hour, until a skewer comes out clean. Set aside for a few minutes, before unmolding and slicing into wedges.
  • Serve wedges of the cake on individual plates with a good dollop of your favourite tomato chutney, relish or fresh tomato sauce and a simple green salad alongside.
  • from NZ chef, Julie le Clerc

Ingredients

  • olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 cup Arborio (risotto) rice
  • 2½ cups hot vegetable stock
  • 1 cup ricotta
  • ½ cup freshly grated parmesan
  • 1 cup grated tasty cheese
  • 1 cup blanched, chopped spinach leaves
  • ½ cup milk
  • 2-3 tbsp chopped fresh basil
  • sea salt & freshly ground pepper
  • 6 large eggs, lightly beaten
  • sea salt & freshly ground pepper
  • melted butter
  • 2 tbsp breadcrumbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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