Recipe: Risotto, Spinach and Kale Cakes with Parmesan (baked in a muffin tin)

RISOTTO, SPINACH AND KALE CAKES WITH PARMESAN

"We think these little cakes have everything going for them, from their portable size to their delicious Parmesan flavor. This hearty risotto also gets a dose of my favorite superfood, kale. Two-bite wonders, they're a great lunch packed up with some fruit and cut vegetables. You can also serve these little bundles alongside eggs at breakfast or as a side with dinner."



1/2 cup Arborio rice, uncooked
1 Tbsp butter
1/4 cup chopped onion
3 cloves garlic, minced
1 cup chopped kale, fresh or frozen
1 cup chopped spinach, fresh or frozen
1/2 cup grated Parmesan cheese
2 eggs

Preheat the oven to 400 degrees F. Using a nonstick spray, grease a muffin tin.

Cook the arborio rice according to the package directions. If you're using fresh greens, wash and remove any tough stems then chop. If your greens are frozen, thaw them for a few minutes and squeeze out any liquid.

Meanwhile, in a small frying pan, melt the butter over medium heat. Add the onion and garlic. Saute for 2 to 3 minutes, or until the onion is translucent. Add the kale and spinach and saute for about 5 minutes. Transfer this mixture to a food processor and pulse until finely chopped.

Transfer to a medium-size bowl and add the rice and cheese. Beat the eggs and then add to the rice. Stir to combine. Pour the mixture into the prepared muffin tin, leaving about 1-inch space at the top.

Place in the oven and bake for 18 to 20 minutes, or until the egg is set and the edges are golden brown.

Allow to cool for a few minutes. Loosen the edges with a knife and turn the cakes onto a plate.

Store in an airtight container in the refrigerator for up to 4 days.

Makes 8 servings
Used by permission to Recipelink.com from Random House
Source: How to Feed a Family by Laura Keogh and Ceri Marsh