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Italian Rice Cake
1 tablespoon olive oil
1 brown onion, chopped
100g gluten free salami, diced
2 garlic cloves, crushed
220g (1 cup) arborio rice
375ml (1½ cups) gluten free chicken stock
150g (1 cup) frozen peas
100g semi-dried tomatoes, chopped
40g (½ cup) finely grated parmesan
3 eggs, lightly beaten
⅓ cup chopped continental parsley
1. Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, salami and garlic and cook, stirring occasionally, for 5 minutes or until the onion softens slightly.
2. Add the rice, stock and peas. Cover and bring to a boil. Turn heat off and leave for 40 minutes. Using a fork, separate the grains. Set aside, covered, for a further 5 minutes. Transfer to a large bowl. Set aside for 20 minutes to cool.
3. Preheat oven to 180°C. Spray a round 20cm (base measurement) spring form cake tin with oil to lightly grease. Line the base and side with non-stick baking paper.
4. Add the tomato, parmesan, egg and parsley to the rice mixture and stir until well combined. Season with pepper. Spoon the rice mixture into the lined tin. Use the back of a spoon to smooth the surface.
5. Bake in preheated oven for 40-45 minutes or until the pie is set and light golden. Set aside in the pan for 10 minutes to stand before turning out onto a chopping board. Cut into wedges to serve.
This is yummy! Takes a good 2 hours to make though, so no good for a quick after-work dinner..
I added a grated zucchini + 2 sliced mushrooms. Also extra cup of stock because of extra vegies. Probably didn't need quite that much, but it wasn't mushy at all. I always think risotto recipes need extra liquid, especially as I always put more vegies in.
Forgot to buy fresh parsley so I used dried herbs. Then I put some extra grated cheese on top with black pepper & chives.