BAKED TOMATO RICE CAKE

Use any type of risotto, such as the one below, tomato. Cut the cake into wedges and serve with salad.

Serves 2

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed (or use a garlic press)
• 250g (8 oz) risotto rice
• 8 sun dried tomatoes in oil, finely shredded
• 400g (14 oz) can of chopped tomatoes
• 900 ml (1½ pints) vegetable stock
• 30g (1 oz) butter
• 2 tablespoons freshly grated Parmesan
• 2 tablespoons chopped, fresh parsley
• 2 eggs
• 150 ml (¼ pint) milk
• 125g (4 oz) mozzarella cheese, cubed
• Seasoning

Method

1. Heat the oil in a large pan and gently fry the onion and garlic for 5 minutes until softened. Stir in the rice and sun-dried tomatoes and cook together for 1 minute.
2. Tip in the can of tomatoes and stir until the juices are absorbed by the rice. Gradually add the stock a little at a time, waiting for the liquid to be absorbed before adding any more, until the rice is cooked. Keep the rice over a fairly high heat, stir it frequently and it should take 20 minutes.
3. When the rice is cooked, stir in the butter, Parmesan and parsley and season to taste. Leave the risotto to cool for 5 minutes.
4. Preheat the oven to 180C,350F, Gas 4. Turn the mixture into a deep cake tin. Beat together the eggs and milk, season lightly and pour over the mixture. Sprinkle on the mozzarella and use a chopstick or a fork to loosely blend the mixture together. Bake for 25 minutes until set.