This fantastic gluten free and vegetarian recipe is from Alana MacKay, chef and owner of Rouge Cafe in Cambridge.
Makes approx 7-8 risotto cakes.
2 onions, diced
2 tbsp vegetable or canola oil
250g Arborio rice
800g tomatoes, diced
670ml vegetable stock
2 spring onions, chopped
2 tbsp basil pesto
⅔ cup sweetcorn
⅔ cup grated cheese
3 eggs, beaten
Pre heat the oven to 180°C.
In a large pot, soften the onions in the oil.
Add Arborio rice and cook for a couple of minutes being careful not to let the rice catch on the pan.
Then add the tomatoes, mix well and let the Arborio rice absorb some of the moisture from the tomatoes before adding the stock.
When the Arborio rice is nearly cooked through take it off the heat and stir in the rest of the ingredients.
Spoon into greased ramekins and bake for approximately 30 minutes or until golden.
Serve with salad.