Ingredients
-
1
-
1
-
1
-
2
-
1 1/4
-
1/2
-
2 1/2
-
2
-
2
-
1
-
2
-
180
-
-
-
Directions
Risotto cakes, These are fantastic for picnics, lunches, snacks or anything!, I can’t believe I never rated this recipe before! It’s a staple at my house These are so delicious and subtle and they are an awesome lunch box/picnic item I tried another recipe that was fried instead of baked and it just couldn’t compare , These are fantastic for picnics, lunches, snacks or anything!
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Steps
|
1
Done
|
Heat Butter and Oil Over Medium-Low Heat. |
|
2
Done
|
Add the Leek and Garlic and Cook Until Soft. |
|
3
Done
|
Add the Rice and Cook, Stirring, For 1 Minute. |
|
4
Done
|
Increase Heat to High. |
|
5
Done
|
Add the Wine and Cook 2-3 Minutes. |
|
6
Done
|
Add Stock, Bring to the Boil. |
|
7
Done
|
Reduce Heat to Low. |
|
8
Done
|
Cover and Cook For 20 Minutes or Until Stock Is Absorbed. |
|
9
Done
|
Add the Spinach, Zucchini and Basil. |
|
10
Done
|
Stir to Combine and Set Mixture Aside to Cool Completely (preferably in the Fridge). |
|
11
Done
|
Once Cool Stir Through Eggs and Season With Salt and Pepper. |
|
12
Done
|
Preheat Oven to 220 Degree C. |
|
13
Done
|
Grease a 6 X 3/4 Cup Texas Muffin Pan. |
|
14
Done
|
Half Fill the Holes With the Mixture and Place a Cube of Cheese on Each. |
|
15
Done
|
Then Cover With More Rice Mixture. |
