Risotto torte

November 14, 2009 at 2:14 pm 1 comment

risotto torteThis is a recipe from “New Vegetarian,” by Celia Brooks Brown. It’s an excellent book, and this is recipe has quickly become a favourite in our house. It’s vegetarian, gluten-free, easy, a bit fancy and so tasty! We have a gorgeous, brightly-coloured serving plate that was given to me as a house-warming gift several years ago by one of my stylish uncles (I’m fortunate enough to have several!) and I love it for this dish.

2 medium zucchini, cut into 1/4″ thick slices
1/4 cup organic olive or vegetable oil
3 garlic cloves, chopped
16 oz can (about 3 cups) chopped tomatoes
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
2 handfuls of basil, chopped or torn
1 cup arborio rice
4 oz (about 1 cup) mozzarella cheese, cut into 1/2″ cubes
4 oz (about 1 cup) fontina cheese, cut into 1/2″ cubes
2/3 cup freshly grated parmesan cheese
1/2 cup toasted breadcrumbs (gluten-free for us!)
salt and fresh ground pepper

Place zucchini on an oiled baking sheet, sprinkle with salt and pepper and bake for 15-20 minutes until the zucchini is golden.

Heat the remaining oil, add the garlic and saute until fragrant. Add the tomatoes, vinegar, sugar and some salt and pepper. Simmer for 10 minutes until the sauce has thickened slightly and then add the basil.

Add the rice to a saucepan of boiling water (no need to measure the water). Bring back to a boil, then reduce the heat and simmer until rice is tender but still firm (al dente), about 10 minutes. Drain.

Add the rice to the tomato sauce and mix well. Stir in the cheeses.

Sprinkle half the breadcrumbs into a lightly oiled loaf pan, tipping the pan to coat the sides. Spoon in half the rice mixture. Add the zucchini as a layer on top, and then top with the remaining rice. Smooth flat, pressing down firmly. Sprinkle with remaining breadcrumbs.

Bake at 425F for 30-40 minutes until golden and bubbling around the edges. Let stand 10 minutes. Run a knife between the torte and the pan and turn out onto a serving platter. Tap the pan all over and lift it off. Hopefully that worked! Cut the torte into slices and serve with green salad. Serves 4-6.


Entry filed under: Cooking, Gluten Free, Home, Kitchen garden, Life, Local food. Tags: , , , , , , , , , , .

Welcome to fall Sunchoke soup

1 Comment Add your own

  • 1. veggietestkitchen  |  December 21, 2010 at 11:31 pm

    this looks great. i just found your blog while researching recipes for a layered vegetable torte. I am so excited to make a variation of this, and I really like your blog =)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

Nest and Sparkle Tweets

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Flickr Photos

%d bloggers like this: