Parmesan Herb Risotto Cake

Ingredients (serves 8)

• 2 x 250g packets arborio rice risotto base
• 2 garlic cloves, crushed
• 1 medium zucchini, thinly sliced
• 150g yellow squash, halved, thinly sliced
• 4 eggs, lightly beaten
• 1/3 cup extra-light thickened cream
• 2 tablespoons shredded fresh basil leaves
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1/2 cup semi-dried tomatoes, chopped
• 1/2 cup finely grated parmesan cheese
• 1/2 cup low-fat ricotta cheese, crumbled

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cmdeep, 22cm (base) round springform pan. Line base and side with baking paper.
2. Place rice in a large bowl. Using hands, break up lumps. Add garlic, zucchini, squash, eggs, cream, basil, parsley, tomatoes and 1/3 cup parmesan. Mix to combine. Spread mixture into prepared pan. Sprinkle with ricotta and remaining parmesan. Bake for 40 minutes or until set. Set aside to cool (see note).

Notes

• 
  Cut into wedges and serve with salad leaves. This cake can be served warm or cold. For easy transportation, leave in pan. Use 2 cups frozen peas, corn and capsicum instead of zucchini to save around $1.77 in total.