Get Healthy with Tina

Now the christmas season is in full swing and the parties and gatherings are frequent, I am sharing with you my favourite summer time recipes for you to make and enjoy with your family.

Spinach, Pesto and Lemon Risotto Cake

•• 1 tablespoon olive oil

• 1 onion, chopped

• 100ml white wine

• 500g (risotto-base) arborio rice

• 1 cup salt-reduced vegetable stock*

• 1/2 lemon, zest

• 3 tablespoons basil pesto*

• 1/2 teaspoon black pepper

• 3 eggs, beaten

• 3 cups  spinach, chopped

• 1/2 cup grated parmesan cheese*

Instructions

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

Step 2Heat oil in a large saucepan. Add onion. Gently fry for 5 minutes until soft. Pour in wine and allow to 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 3Stir in lemon zest, pesto and pepper. Leave to cool for 10 minutes.

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

Step 5Bake for 25-30 minutes until golden and firm to touch.