Generic selectors
Exact matches only
Search in title
Search in content
post
page
product
recipe

Risotto Bundt Cake

Dietary Requirements
Difficulty Level
10-12
Serving size
1 hour
Prep time
approx 1 hour
Duration

This savoury centrepiece is EPIC! So moreish, and a really impressive twist on a delicious Risotto main, created by baking the risotto into a pretty Bundt tin! It is a delicious sliceable main that you can prep a day ahead if you wish, so on the day all you have to do is simply pop it in the oven.

 

Ingredients

For the risotto

2tbsp
olive oil
1
large onion, finely chopped
4
garlic cloves, finely chopped
3
sticks of celery, finely chopped
1 kg
risotto rice
A glass of vermouth (optional)
2
vegetable stock pots
1 heaped tbsp
marmite
1 heaped tbsp
dijon mustard
1
large handful of dried porcini mushrooms, rehydrated, drained and roughly chopped
325g
grated parmesan
2 tbsp
plain flour
2 tbsp
butter, melted
125g
mozzarella pearls, drained
salt and freshly ground black pepper

For the tomato sauce & to serve

2x 400g
tinned tomatoes
1 heaped tbsp
tomato paste
1
garlic clove, crushed
1 tsp
dried oregano
2 tbsp
olive oil
1
small onion, finely chopped
100 ml
white wine
150g
pesto, preferably fresh
basil leaves, to garnish
1
green salad

Instructions

Step 1

Heat the oil in a large pan and sweat off the onion, garlic and celery until translucent.

Stir in the rice and cook for a further 2-3 mins.

Add the vermouth, if using, and boil for 1 minute.

Add the stock pots, marmite, Dijon and mushrooms to the rice.

Bit by bit, add boiling water stirring until the rice absorbs it. Continue until the rice stop absorbing liquid, approximately 15-20 minutes. Make sure you don’t overcook the rice as it will be going in the oven later.

Once cooked, take off the heat and stir in 270g of the parmesan and seasoning.

Cover and set aside for 5 minutes.

If you are doing this in advance, allow the risotto to cool almost completely, then add to the tin as described below and refrigerate. Making the bundt cake in advance will require an additional 10-15 mins baking time. Ideally test with a thermometer to check the middle is super hot.

Step 2

Preheat the oven to 180C.

In a small bowl, mix 30g of the remaining parmesan and flour together.

Lightly brush your bunt tin, including the spindle with melted butter then coat with the parmesan and flour mixture.

Push the slightly cooled rice into the bunt tin very firmly making sure to fill every crevice with rice. You might find it useful to use the back of a spoon if it’s a little too warm for your hands.

Once you get about halfway up the tin, push in your mozzarella pearls and then continue filling the bunt with rice right up to the top.

Bake for 40-50 mins until golden brown and steaming hot.

Step 3

Meanwhile, make the tomato sauce.

In a food processor, blend together the tomatoes, tomato paste, garlic and oregano until smooth. Season.

In a medium saute pan, heat the oil and sweat the onion for 2-3 minutes.

Add the wine and bring to the boil.

Stir in the tomato mixture then gently simmer for 20-30 minutes, stirring occasionally.

Step 4

Turn the bundt out onto a large plate and drizzle over the tomato sauce and pesto, and sprinkle with the remaining parmesan.

Garnish with basil leaves.

Slice and serve with a green salad.