Sweet Corn and Roasted Red Pepper Risotto Cake
A 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 removed
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 leaves
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
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22 comments on “Sweet Corn and Roasted Red Pepper Risotto Cake”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
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.
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It’s an easy and versatile dish, worth having in your repertoire
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I particularly like the idea that you can eat it warm or chill it and perhaps prepare it for the next day.
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Would it lose a bit in the translation if I left out the cheese?
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You may need to add something salty, capers say, or just season more heavily, but other than that it would be fine without cheese. 😀
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That first photo captured my attention and drew me in; I had to find out what it was! This risotto cake sounds delicious!
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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
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great combo of flavors! looks de-lish!
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Thanks, it is!
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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!
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Enjoy……..
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Fantastic recipe. I love risotto, and I love corn and peppers. And putting it all in a cake looks simply delicious.
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Thanks, it IS a good one!
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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! 😛
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Thanks Fae, it IS a good combo.
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I do love that first photo it’s very professional – and a cake makes a change from Arancini which is what I usually make
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Learning all the time with the photos, thanks for the compliment.
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This looks delicious! And such wise advice about the seasons 🙂 x
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Thanks. Very wise indeed!
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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!
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That’s what’s great about blogging, the whole world is at you finger tips to exchange ideas with. Thanks for stopping by 😃
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My pleasure! It’s true; I’ve found many of my ideas and new favorite recipes by perusing other blogs (and Pinterest, of course!).
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