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Sweet Corn and Roasted Red Pepper Risotto Cake

Sweet Corn Red pepper risotto servedA wise cook once told me foods that share a growing season, are foods that make the best flavour matches, using tomatoes and basil as her example. With this in mind, autumn is the optimum time to team fresh corn off the cob with plump sweet red capsicums in a savoury risotto cake.

A great dish to prepare ahead and so versatile it can be served hot, cold or warm. It’s delicious served with quick roasted red pepper mayonnaise and a crisp leafy salad or a bowl of steamed greens.

A variation on my recipe for Spinach Risotto Cake, I find that kids love to eat this even if they dislike conventional risotto in a bowl.

2 cobs corn, husk and silk removedSweet Corn Red pepper  risotto corn

1 large red capsicum

1 ½ cup Arborio rice

4 spring onions

100g feta cheese

3 eggs

¼ cup finely chopped parsley

¼ cup torn basil leavesSweet Corn Red pepper  risotto RRP

2 tablespoons milk

2 teaspoons sea salt

Good grinding of black pepper

Garnish:

¼ cup pinenuts

25g feta cheese extra

Preheat the oven to 170C. Grease a 25cm round spring form pan and line it with baking paper.

Place the red pepper directly over the gas jet to char the skin. When it is completely black, put it into a container that has a lid, seal the container and allow the pepper to steam. This will loosen the skin and make it easy to remove. When it is cool enough to handle, remove all the skin, seeds and membranes. Roughly chop the pepper flesh. Set aside in a large mixing bowl.

Bring a large pot of water to the boil, add the cobs and corn and cook for 5 minutes. Remove the corn and refresh in cold water. Keep the corn cooking water boiling, then add the rice and boil for 10 minutes. Drain the rice, refresh under cold water then add to the rice to the bowl.

Cut the corn kernels from the cobs and add to the rice along with the remaining ingredients (except the garnish)

Tip into the cake tin and using the back of a spoon pack the rice tightly into the tin and smooth the top. Sprinkle with the pine nuts and the extra feta cheese.

Cover the tin with aluminium foil and bake for 30 minutes. Remove the foil then bake for a further 30 minutes or until firm to touch in the middle and lightly golden.

Rest for 10 minutes before removing the sides of the tin. Either serve warm or chill.

Serves 8

Sweet Corn Red pepper risotto cut

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

22 comments on “Sweet Corn and Roasted Red Pepper Risotto Cake

  1. azita
    April 5, 2013

    I’d never heard of rissotto cake before and love the idea – can only imagine how delicious this is. That it uses roasted red peppers and feta cheese serves to make it further alluringly tempting to make. Would love to try this sometime.

    Like

    • ladyredspecs
      April 5, 2013

      It’s an easy and versatile dish, worth having in your repertoire

      Like

  2. marymtf
    April 3, 2013

    I particularly like the idea that you can eat it warm or chill it and perhaps prepare it for the next day.

    Like

  3. marymtf
    April 3, 2013

    Would it lose a bit in the translation if I left out the cheese?

    Like

    • ladyredspecs
      April 3, 2013

      You may need to add something salty, capers say, or just season more heavily, but other than that it would be fine without cheese. 😀

      Like

  4. musingmar
    April 3, 2013

    That first photo captured my attention and drew me in; I had to find out what it was! This risotto cake sounds delicious!

    Like

    • ladyredspecs
      April 3, 2013

      The evening light is fading rapidly here, I’m having to rethink where I shoot my pics and all the camera settings. It helps develop the photography skills though. Some photos are more successful than others. Glad it caught your eye

      Like

  5. dollyandoatmeal
    April 3, 2013

    great combo of flavors! looks de-lish!

    Like

  6. ohlidia
    April 2, 2013

    Wow, this looks yummy! I love risotto, I love corn, I especially love roasted peppers, and Feta too… heck I LOVE everything about this savoury cake! On my “to make” list!

    Like

  7. Darya
    April 2, 2013

    Fantastic recipe. I love risotto, and I love corn and peppers. And putting it all in a cake looks simply delicious.

    Like

  8. Fae's Twist & Tango
    April 2, 2013

    Wise cook alright! Very interesting creation. Rice and corn go quite well together, and capsicum too! Boy, would I want a slice of this Risotto Cake! 😛

    Like

  9. trixfred30
    April 2, 2013

    I do love that first photo it’s very professional – and a cake makes a change from Arancini which is what I usually make

    Like

    • ladyredspecs
      April 2, 2013

      Learning all the time with the photos, thanks for the compliment.

      Like

  10. Sam
    April 2, 2013

    This looks delicious! And such wise advice about the seasons 🙂 x

    Like

  11. foods for the soul
    April 2, 2013

    I’ve never seen anything like this before; it looks delicious! I have a lot of Arborio rice left over from when I last made risotto, and I haven’t figured out how to use it. What a great idea!

    Like

    • ladyredspecs
      April 2, 2013

      That’s what’s great about blogging, the whole world is at you finger tips to exchange ideas with. Thanks for stopping by 😃

      Like

      • foods for the soul
        April 3, 2013

        My pleasure! It’s true; I’ve found many of my ideas and new favorite recipes by perusing other blogs (and Pinterest, of course!).

        Like

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