Post by braided-rug on Oct 12, 2005 14:25:34 GMT 10
Creamy Mushroom Risotto Cake
Serves 8
1 onion, chopped
2 cloves garlic, crushed
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 1/4 cups short grain or arborio rice,
2 cups skim milk
2 cups hot water
1 cup sliced mushrooms
2 eggs, lightly beaten
1/4 cup grated reduced fat mozzerella cheese
2 teas dried oregano
Cook onion, garlic, and pepper in a small amount of water in a large saucepan until softened. Stir in rice until well coated. In a saucepan combine milk and water and heat without boiling. Add 1/2 cup of liquid to rice and stir until absorbed. Continue until rice is cooked but do not add more liquid until the last has been absorbed. Remove rice from heat and allow to cool slightly before mixing in mushrooms, eggs and cheese. Pour mixture into a greaseproof paper lined 8" springform pan. Sprinkle with oregano and bake at 200oC (400oF) for 40 minutes or until set. Allow to cool and serve sliced. Fat 2g.
Serves 8
1 onion, chopped
2 cloves garlic, crushed
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 1/4 cups short grain or arborio rice,
2 cups skim milk
2 cups hot water
1 cup sliced mushrooms
2 eggs, lightly beaten
1/4 cup grated reduced fat mozzerella cheese
2 teas dried oregano
Cook onion, garlic, and pepper in a small amount of water in a large saucepan until softened. Stir in rice until well coated. In a saucepan combine milk and water and heat without boiling. Add 1/2 cup of liquid to rice and stir until absorbed. Continue until rice is cooked but do not add more liquid until the last has been absorbed. Remove rice from heat and allow to cool slightly before mixing in mushrooms, eggs and cheese. Pour mixture into a greaseproof paper lined 8" springform pan. Sprinkle with oregano and bake at 200oC (400oF) for 40 minutes or until set. Allow to cool and serve sliced. Fat 2g.
