4.8 from 18 votes
Creamy Risotto Cake with Tomato, Onion, & Mozzarella
We love risotto cake, and this recipe is a quick twist that satisfies my craving for risotto. Instead of you, the oven does all of the hard work.
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 642 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 cups arborio rice
- 4 large tomatoes cut in half lengthwise
- 1 large onion sliced
- 4 tablespoons extra-virgin olive oil
- 2 cups vegetable stock
- 1/2 /2 cup freshly grated Parmigiano-Reggiano
- 1/2 /2 cup cubed mozzarella cheese
- 1 1/2 /2 teaspoons salt
- 1/2 /2 cup panko
- 1/2 /2 teaspoon freshly ground black pepper
- 1/2 /2 teaspoon dried oregano
Instructions
- Preheat the oven to 400°F.
- Butter a 9 x 12" baking pan and coat the bottom with the panko. Set aside.
- Arrange tomatoes on a large baking sheet, cut-side up. Drizzle with oil and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Transfer to the oven and roast for about 20 minutes. Set aside to cool.
- Decrease oven temperature to 375°F.
- In a medium saucepan over medium-high heat, add the olive oil and sauté the sliced onion until soft and opaque, about 3 minutes.
- Add the roasted tomatoes, 1 teaspoon of salt, and the oregano and cook for an additional 2 minutes.
- Add the vegetable stock and rice and and stir for 2 minutes.
- Add salt and pepper to taste and remove from the heat.
- Ladle half of the mixture into the baking pan and top evenly with mozzarella cheese. Ladle the rest of the mixture over the cheese and top with the Parmigiano-Reggiano.
- Transfer to the oven and bake for 35 minutes or until all the liquid is absorbed.
- Remove from oven and let rest for 15 minutes. Invert a serving platter over the baking pan and flip to transfer the cake. Remove the pan and serve.
Cup of Yum
Notes
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Nutrition Information
Calories
642kcal
(32%)
Carbohydrates
94g
(31%)
Protein
16g
(32%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Cholesterol
19mg
(6%)
Sodium
1693mg
(71%)
Potassium
444mg
(13%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1465IU
(29%)
Vitamin C
18.9mg
(21%)
Calcium
258mg
(26%)
Iron
5.3mg
(29%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 642
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 94g | 31% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 19mg | 6% |
| Sodium | 1693mg | 71% |
| Potassium | 444mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1465IU | 29% |
| Vitamin C | 18.9mg | 21% |
| Calcium | 258mg | 26% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.