Spinach, pesto and lemon risotto cake

Partly cooked rice is available in pouches in the supermarket. It is helpful in this recipe to cut down cooking time.

Instructions

Step 1 Preheat oven to 200°C. Line a 20cm cake tin with baking paper.

Step 2 Heat oil in a large saucepan. Add onion and gently fry for 5 minutes, until soft. Pour in wine. Let it bubble and evaporate. Add rice and stock. Simmer for 5-10 minutes, until all liquid has absorbed and rice is sticky. Remove from heat.

Step 3 Stir in lemon zest, pesto and pepper. Leave to cool for 10 minutes.

Step 4 Once cool, mix in eggs, spinach and half the parmesan. Spoon mixture in prepared tin, level with a spatula and sprinkle with remaining parmesan.

Step 5 Bake for 25-30 minutes, until golden and firm to touch. Garnish with fresh basil. Serve in wedges with tomato and onion salad.

Make it gluten-free

• Use gluten-free stock.
• Check your pesto is gluten-free (or use homemade pesto).