Spinach Basil Risotto Cake With Star-Anise Carrot Syrup
RecipeSavants.comTurn vegetarian risotto into flavorful cakes with this easy recipe. Serve topped with star-anise syrup. Smart Recipes, European Recipes, Vegetables Recipes, RecipesVegetablesEuropeanSpinach Basil Risotto Cake With Star-Anise Carrot SyrupPT28MServes 4
Ingredients:
0.66 Cup Canola Oil1 Star-Anise Carrot Syrup2 Cups Spinach Leaves2 Cups Spinach Chiffonade1 To Taste Salt2 Cups Sweet Basil Leaves0.75 Cup Reggiano Cheese4 Cups Vegetarian Risotto0 Juice Of 1/2 Lemon0 To Taste Black Pepper1 Chive BatonsBlanch spinach leaves and basil in a pan of salted boiling water for about 45 seconds. Drain well and immediately, transfer to a bowl of ice water. With your hands, squeeze excess moisture from spinach and basil. Add spinach and basil in a blender and pulse on high speed. While motor is running slowly, add oil and pulse till smooth. Season spinach puree with salt and black pepper. In a large bowl, place warm vegetarian risotto. Fold in 1/2 of spinach puree and 1/2 of cheese. Place risotto on a parchment paper lined baking dish evenly in a 2-inch high layer. Cover mixture with another parchment and refrigerate to chill for at least 4 hours to overnight. With a sharp knife, cut the risotto mixture into 2 1/2-inch circles. Heat a lightly oiled non-stick pan and cook risotto cakes till golden brown from both sides. In a bowl, add chiffonade spinach, lemon juice, salt and pepper and toss to coat well. Divide spinach mixture in serving plates. Top with risotto cakes and drizzle with Star-Anise Carrot Syrup. Garnish with chive batons and serve.