Creamy risotto cake

A creamy risotto cake is a sensational vegetarian dish. This delicious recipe is a perfect addition to any holiday meal, especially during the Christmas festivities. With its rich and creamy texture, it goes perfectly with traditional festive side dishes. Each layer of this tantalizing cake is filled with aromatic risotto, creating a harmonious melody on your taste buds. Enjoy the velvety smoothness as the dish reveals its delicious surprises. Whether you’re looking to impress your guests or just fancy a hearty, meatless meal, this creamy risotto cake will steal the show on your Christmas table.

Ingredients

4 tbsp olive oil
300 g shallots, half chopped, the rest cut into thin slices
2 garlic cloves, crushed
500g pack of risotto rice (we used Arborio)
200 ml white wine
1.2–1.4 l/2–2½ tsp hot vegetable broth
about 50g butter
100g vegetarian Parmesan cheese, finely grated (we used Italian-style Twineham Grange cheese)
1 large butternut squash (approx. 1.2 kg raw weight), peeled and cut into small cubes
200g pack of vacuum packed chestnuts, coarsely chopped
100g pack of pine nuts, roasted
small bunch of sage, chopped
2 sprigs rosemary, finely chopped
2 savoy cabbage (you only need the outer leaves)
250g can of mascarpone

Tip

Do it for one
Prepare half a batch of risotto and filling. Blanch 1-2 outer cabbage leaves, then fill a lightly oiled medium-sized ladle with them, leaving an overhang. Fill the ladle with the various layers and then fold the excess cabbage over the top to seal. Turn it out, wrap it in plastic wrap and place it on a plate, joined side down. Reheat in the microwave on medium for 5 minutes until hot, or in the oven, wrapped in buttered foil, for 15-20 minutes at 180°C/fan 160/gas 4.Expertise
It’s really important to cool the rice as quickly as possible and reheat it to piping hot before serving. In lukewarm temperatures, naturally occurring bacteria can quickly multiply to dangerous levels.

Preparation steps

Heat 2 tablespoons of oil in a large pan and fry the chopped shallots over a low heat for 10 minutes until well softened.
Add the garlic, cook for another minute, then add the rice.
Stir the rice until it is coated with oil and continue to stir until the grains are really hot and begin to sizzle.
Pour in the wine and stir.
Once almost everything is absorbed, begin adding the stock, one ladle at a time, allowing each ladle to soak in before adding the next.
Stir in a good piece of butter and 25 g of the vegetarian parmesan and season to taste.
Tip onto a large baking sheet and spread out to cool quickly (see how-to below).
Once cooled, store covered in the refrigerator. Can be cooked and refrigerated up to 2 days in advance.
Preheat the oven to 200°C/fan 180°C/gas 6.
Place the squash in a roasting pan.
Toss with 1 tablespoon oil and roast until soft and golden brown, about 30 minutes, turning occasionally.
Meanwhile, melt another knob of butter in a skillet, add 1 tablespoon oil, then fry the sliced shallots until soft and dark golden, about 15 minutes.
Stir in the chestnuts, pine nuts and herbs, season and cook for another 2 minutes until everything is heated through.
Mix with the roasted pumpkin. Can be made up to 2 days in advance.
Bring a large pot of salted water to the boil.
Remove any tough outer leaves from the cabbage and then separate the large green leaves from the heads. You need about 10.
Blanch for 2 minutes or until just tender, then plunge into cold water and drain.
Line a 23cm springform tin with cling film (or if reheating in the oven, simply butter the tin generously), then place most of the cabbage leaves on top, overlapping them slightly and leaving an overhang.
Mix the remaining vegetarian parmesan and mascarpone and season generously with salt and pepper.
Pour half of the risotto into the dish (if you have refrigerated the risotto overnight, it will need to be broken up a little with a fork) and then top with the pumpkin mixture.
Pour the mascarpone mixture on top and finish with a second layer of risotto, pressing firmly.
Fold the excess cabbage edges over the risotto and then “seal” it with the remaining leaves.
Cover with the excess cling film; weigh it down with a dinner plate. Can be made up to 2 days in advance (if the risotto is cooked, cooled and layered on the day).
To reheat, turn the cake (still in the plastic wrap) out of the pan onto a microwave-safe plate and bake on medium heat for 10 minutes or until hot throughout. (For best results, use the microwave as it keeps the cabbage green and vibrant.) To reheat in the oven, leave the cake in the tin, cover with buttered foil and reheat at 180°C/fan 160° for 30 minutes C/gas mark 4 until hot.

Nutritional Information

Equipment and tools

To prepare this creamy risotto cake you will need the following equipment and tools:

Big pot
frying pan
Baking dish or cake pan
Knife
cutting board
grater
Spatula or wooden spoon
Oven
Microwave (optional)

Allergen information

This creamy risotto cake contains the following allergens:

Vegetarian Parmesan-style cheese (may contain dairy products)
Butter (may contain dairy products)
Mascarpone cheese (may contain dairy products)
Chestnuts
Pine nuts

Storage and leftovers

If you have any leftovers from this creamy risotto cake, you can store them in an airtight container in the refrigerator. It is recommended to consume leftovers within 2-3 days. To reheat leftovers, you can use the microwave on medium heat for 5 minutes or reheat in the oven, wrapped in buttered foil, at 180°C (fan 160°C/Gas 4) for 15-20 minutes.

Health benefits of a creamy risotto cake

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The creamy risotto cake is a delicious and hearty dish that combines the flavors of risotto rice, butternut squash, chestnuts, pine nuts and various herbs. Not only is it a delicious treat, but it also offers several health benefits due to its nutrient-rich ingredients.

1. Butternut squash

Butternut squash is a rich source of vitamins A and C as well as fiber. These nutrients contribute to a healthy immune system, improved vision and improved digestion. Additionally, butternut squash is low in calories and high in antioxidants, making it a great choice for weight management and overall wellness.

2. Risotto rice

Risotto rice, particularly Arborio rice, is a starchy grain that provides sustained energy and helps regulate blood sugar levels. It also contains essential minerals such as iron and zinc, which are crucial for proper body function. In addition, risotto rice is gluten-free and therefore suitable for people with gluten intolerance or celiac disease.

3. Chestnuts

Chestnuts are not only delicious, but also full of nutrients. They are a good source of fiber, vitamin C and various minerals such as potassium and copper. Chestnuts can support heart health, improve digestion and boost immune function. They also contribute to healthy bones and prevent oxidative stress due to their antioxidant properties.

4. Pine nuts

Pine nuts are a great source of healthy fats, including monounsaturated fats, which can help lower bad cholesterol and reduce the risk of heart disease. They are also rich in vitamin E, known for its antioxidant properties and ability to protect cells from free radical damage. In addition, pine nuts provide important minerals such as magnesium, iron and zinc.

5. Herbs

The creamy risotto cake recipe contains sage and rosemary, popular herbs known for their medicinal properties. Sage has anti-inflammatory and antimicrobial effects and may help improve brain function and memory. Rich in antioxidants, rosemary can aid digestion, increase concentration, and reduce pain and inflammation.

In summary, the creamy risotto cake not only satisfies your taste buds but also brings numerous health benefits. From the nutrient-dense butternut squash and risotto rice to the antioxidant-rich chestnuts and pine nuts, each ingredient contributes to a well-rounded and nutritious dish. So treat yourself to this delicious treat and benefit from the many benefits for your general well-being at the same time!