This risotto “loaf” went over pretty well and I thought I’d pass along. It’s based upon a recipe from
New Vegetarian. Active preparation time is about 15 minutes, total cooking time 1 hour. Serves 4-6 people.
2 medium zucchini, cut into 1/4″ strips
1/2 C olive oil
3 garlic cloves
14 1/2 oz canned chopped tomatoes
1/2 t balsamic vinegar
1 t molasses
12 basil leaves, coarsely chopped
1 C abororio risotto rice
6 oz Fontina, cut into small cubes
6 oz Mozzarella, cut into small cubes
1/4 C breadcrumbs
- Put zucchini on lightly oiled baking sheet and roast at 400F for 15-20 minutes.
- Add the risotto to boiling water. (You’re going to drain the water off, so it really doesn’t matter how much water.) Cook until it’s aldente, about 10 minutes. Drain.
- In a saucepan, heat the remaining oil. Add garlic and saute until golden. Add tomatoes, balsamic vinegar, molasses. Simmer 10 minutes. Stir in the basil.
- Add the risotto to the saucepan and mix well.
- Turn off the heat, stir in the cheeses and mix well.
- Sprinkle half the breadcrumbs onto a pre-oiled bread pan (9x5x3 loaf pan works great). Spoon in half of the risotto mixture and press flat. Add the zucchini in a single layer, then top with remaining risotto. Press flat. Top with remaining breadcrumbs.
- Bake in a preheated oven at 425F for 30-40 minutes, or until golden and the cheese is bubbling around the edges. Let stand for 10 minutes. Run a butter knife along the edges then pop out of the pan onto a nice platter. Slice and serve.