Creamy risotto cake with tomato, mozzarella and onion

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.
5 from 5 votes
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Course: Primo
Cuisine: Italian
Keyword: casserole, italian, Risotto
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 642kcal
Author: Nonna Box

Ingredients

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.

Notes


Nutrition

Calories: 642kcal | Carbohydrates: 94g | Protein: 16g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 1693mg | Potassium: 444mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1465IU | Vitamin C: 18.9mg | Calcium: 258mg | Iron: 5.3mg
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