Squash, mozzarella and thyme risotto cakes
Squash, mozzarella and thyme risotto cakes
makes 1 x square tray – 10” lined square
oven at 180c fan. Can serve hot or cold
Ingredients
325g risotto/Arborio rice
5 tbsp olive oil
2 onions, finely diced
2 garlic cloves, chopped
3 eggs
150g grated cheddar
4 tbsp double cream
¼ tsp nutmeg
½ medium squash (pumpkin will work as well) – diced and boiled, peeled
2 tsp fresh thyme
1 ball fresh mozzarella
Method
Boil rice in water for 8 minutes, drain. Sweat onions and garlic in 2 tbsp olive oil until golden and softened. In a bowl mix cheddar, cream, nutmeg, seasoning and eggs. To cream mix add squash, onion mix, thyme and torn mozzarella. Add to cooked rice. Check seasoning. Place into square tin and press down with spatula. Bake in oven for 15/25 minutes until firm and golden brown.
Thanks to Kate of 'Kates Kitchen' for this recipe
