150gof uncooked rissoto rice - fry then cook in vegetable stock, leave to cool at room temp
4-7medium courgettes, 800g, grated or spiralised
1tbs butter
2red onions, thinly sliced
8garlic cloves, finely chopped
5or so carrots the same size as the courgettes, grated or spiralised
12large eggs
300gcheddar cheese, grated
75gcheddar cheese, grated
1large tomato, thinly sliced (optional)
75gflour
2rounded desert spoons of Italian herbs with garlic/olive mix
Optional:A handful of spinach (fresh or frozen)
Method:-
Preheat oven to Gas Mark 4.
In a large saucepan, melt the butter over medium heat. Add onion and garlic and cook gently for a few minutes or until soft.
Add the carrot, and cook for another few minutes, stirring occasionally. Add the courgette and cook for one more minute.
Remove from the heat and place mixture in a bowl to cool.
When the rice is cool coat with 75g of plain flour.
Beat the eggs extremely well in a bowl.
When everything is cool: mix the rice/flour, eggs, the larger amount of cheese, the herbs and the veg. The result should be a strong mix without runny egg.
Grease the base and sides of a large high-sided baking dish and line with grease-proof paper. Press rice mixture in, top with tomato slices (optional) and then remaining grated cheese -
Bake for about 40-50 minutes, or until cheese is golden brown.
Leave to cool and cut into slices and wrap individually to freeze.
