Otago Museum Cafe's gluten-free lemon basil
pesto risotto cakes
1 Tbsp oil
1 red onion, diced
½ cup white wine
500g risotto rice
1 Tbsp chicken stock powder (gluten-free), mixed with 1 cup boiling water
2 cups hot water
zest of one lemon
3 Tbsp basil pesto
3 eggs, beaten
2 cups baby spinach, chopped
¼ cup parmesan
¼ cup mozzarella, grated
¾ cup sliced cooked chicken (roasted breast)
Heat oil in a large saucepan, add onion and fry gently. Pour in wine and allow to bubble and evaporate. Add rice, stock and water.
Simmer for 5-10 minutes until all liquid is absorbed and rice is sticky. Remove from heat.
Stir in lemon zest, pesto and pepper. Leave to cool for 10 minutes.
Once cool, mix in eggs, spinach, parmesan and chicken.
Spoon the mix into muffin trays and shape into peaks. Sprinkle with grated mozzarella and chopped parsley.
Bake for 15-20 minutes at 180degC fanbake or until cheese is golden.
Makes 9-10 muffin-sized cakes.
Requested by Loraine Whitwell.
This recipe comes from Mel Hamlan of Otago Museum Cafe.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email email@example.com , including your name, address and a daytime telephone number, and we will request it.