This unusual Italian rice dish can be served as a main course with salad or as a satisfying side dish. It is also good served cold and packs well for picnics. Can be made vegetarian by exchanging the chicken stock for vegetable stock.
1 leek, thinly sliced
2 1/2 cups chicken stock, divided
1 cup (185g) uncooked short-grain white rice
1 1/2 teaspoons grated lemon peel
2 tablespoons diced fresh chives
2 tablespoons diced fresh parsley
3/4 cup (90g) grated mozzarella cheese, low fat
1 pinch salt and freshly ground black pepper, to taste
2 sprigs fresh parsley, for garnish
1 lemon, cut into wedges, for garnish
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Place the leek and 3 tablespoons of the chicken stock in a large saucepan. Bring to a boil and cook for about 5 minutes until leek is tender. Add the rice and the remaining chicken stock then bring to a boil. Reduce heat to low; cover and simmer for about 20 minutes or until all of the liquid has been absorbed.
Meanwhile preheat the oven to 200 degrees C. Lightly grease a 22cm springform tin.
When the rice is tender remove the pan from the heat and stir in the lemon zest, chives, parsley and mozzarella cheese. Season with salt and pepper. Spoon into the springform tin and spread evenly. Cover the top of the tin with aluminium foil.
Bake for 30 to 35 minutes in the preheated oven or until firm and lightly browned. Run a thin spatula or knife around the outer edge of the pan and invert the cake onto a serving plate. Serve hot or cold sliced into wedges. Garnish with parsley and lemon wedges.