Day 9 – Meat Free Meal
Pesto Rice Cake
Serves 4 Takes about an hour
25g / 1oz butter
1 large leek (about 175g / 6oz) finely chopped.
350g / 12oz risotto rice
1 litre / 1¾ pints of hot vegetable stock
100g green pesto
2 eggs, beaten
150g ball mozzarella, thinly sliced.
Melt the butter in the RockCrok and fry the leek for 5-6 minutes, until soft. Add the rice and stir to coat in the butter, and allow to toast a little. Add all the stock a ladleful or two at a time, allowing to mostly absorb before adding the next one, stirring constantly. When all the stock has been added the rice should be soft and creamy.
Mix together the pesto, eggs and some black pepper together in a jug then add it to the risotto. Remove half the risotto, and set side for a moment. Level the rest of the risotto in the RockCrok and add the sliced mozzarella over the top, then return the remainder of the risotto over the top. Place under a hot grill for 5 minutes.
You can turn this out onto a plate and serve in slices, or just scoop out wedges from the RockCrok! I’ve served ours with a ready made tomato pasta sauce, but it’s entirely up to you!