Creamy Mushroom Risotto Cake

                

Ingredients

• 15g Australian Unsalted Butter
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 green capsicum, finely diced
• 1 red capsicum, finely diced
• 1 1/4 cups short grain rice (arborio, if available)
• 2 cups Pauls  Slim or Skinny or Physical No Fat Milk
• 2 cups hot water
• 1 cup sliced mushrooms
• 2 eggs, lightly beaten
• 1/4 cup Australian grated Reduced Fat Mozzarella Cheese
• 2 teaspoons dried oregano

Method

1. Melt butter and saute the onion, garlic and capsicum for 2-3 minutes.
2. Stir through rice until well coated.
3. In a saucepan combine milk and water and heat without boiling.
4. Add 1/2 cup of liquid to the rice and stir until all the liquid has absorbed.
5. Continue this process until rice is cooked but do not add more liquid until the last has been absorbed.
6. Remove rice from heat and allow to cool slightly before mixing through mushrooms, eggs and cheese.
7. Pour mixture into a grease-proof paper lined 20cm springform pan.
8. Sprinkle with oregano and bake at 200øC for 40 minutes or until set.
9. Allow to cool slightly, then remove from tin.
10. Slice and serve.

NOTE: Risotto can be eaten unbaked as a rice dish. Simply omit the eggs and serve without baking.

**This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons

Nutritional Analysis Per Serve

Serves:	8	Carbohydrates:	30 g
Energy:	789 kJ	Calcium:	127 mg
Protein:	8 g
Fat:	4 g