Risotto Cake Recipe

Risotto Cake Directions

1. 1

   Prepare the Risotto

   In a saucepan, heat the vegetable broth over medium heat and keep it warm. In another large pan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and Arborio rice, stirring for 1-2 minutes until the rice is slightly toasted. Gradually add the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente. Stir in the Parmesan cheese, salt, and black pepper. Remove from heat and let it cool slightly before adding the beaten eggs.

2. 2

   Shape the Cake

   Once the risotto has cooled slightly, mix in the beaten eggs. Grease a springform pan or cake pan with butter. Pour the risotto mixture into the pan, spreading it evenly. Press down gently to compact it. Bake in a preheated oven at 375°F (190°C) for about 30-35 minutes, or until the top is golden and the edges are set.

3. 3

   Make the Salsa

   While the cake is baking, prepare the butternut squash salsa. In a bowl, combine the diced butternut squash, red onion, red bell pepper, olive oil, lime juice, cilantro, and salt. Mix well and let it sit for the flavors to meld.

4. 4

   Serve

   Once the risotto cake is done, remove it from the oven and let it cool for a few minutes. Carefully remove from the pan and top with the butternut squash salsa before serving.