Prepare to amaze your guests with this unique take on the classic risotto. Spinach & Mushroom Risotto Cakes have a bit of crunch on the outside that yields to a creamy tender center filled with spinach and mushrooms. One great benefit of risotto cakes is that often dreaded constant stirring of risotto is minimized since the last fifteen minutes of cooking is spent in the oven. This allows you time to finish preparing any other dishes for the meal. Once the cakes are baked, just pop them out of the ramekins for a stunning presentation.
Spinach & Mushroom Risotto Cakes
Makes 3 Cakes
1/3 cup Arborio rice
1/2 cup mushrooms, thinly sliced
2/3 cup low sodium chicken broth, check for gluten
2 tbsp. light coconut milk
2 tbsp. scallions, thinly sliced
3 oz. fresh baby spinach leaves
3 tbsp. liquid egg substitute
a few sprigs fresh parsley, chopped
salt & pepper
1. Preheat the oven to 400 degrees. Spray three ramekins with nonstick spray and line the bottoms with parchment paper. Set aside.
2. Pour broth into a small pot. Bring to boil than reduce heat to medium-low. Let simmer while you prepare the risotto.
3. Spray a medium pot with nonstick spray and bring to medium heat. Stir in the rice and mushrooms. Cook 2-3 minutes or until mushrooms begin to shrink and rice is toasted.
4. Add a ladleful of broth to the rice. Cook until liquid is absorbed, stirring frequently.
5. Continue adding broth a ladleful at a time and stirring until liquid is absorbed.
6. After adding in the last of the broth, stir in the spinach as well. Continue stirring until spinach begins to wilt and the majority of liquid is absorbed.
7. Stir coconut milk and scallions into the risotto. Season with salt & pepper to taste, then remove from heat.
8. Stir in egg substitute and fresh parsley. Mix well.
9. Divide the mixture evenly between the prepared ramekins and smooth the tops of each.
10. Bake in the oven until tops are just set, 12-15 minutes. Let cool for a few minutes than invert onto serving dish. Remove parchment paper and serve hot or cold.