Home Made Cook of the Year Recipe – Roasted Vegetable Risotto Cake

By Chris Bennett | 23/07/2012 | Posted in Kitchen, Recipes, Home Made Cook of the Year

This weekend is your last chance to enter our ‘Home Made Cook of the Year’ competition on ‘Home of the House Proud’, so if you’ve been putting it off, you’ve not got too much longer left!

Through our partnership with the WI, Delia Online and Diabetes UK, delicious recipe entries have been flooding in from around the country. If you didn’t know already, our short-list of three ‘Home Made Cooks’ will have to prepare their tasty entry for Stoves ambassador and celeb chef Brian Turner, with the winner walking away with an envious prize package!

Over the next few days, we’re going to bring you bang up to date with the entries that we’ve received so far. Today’s highlighted entry is from Tamsin Ballard and is for a Roasted Vegetable Risotto Cake.


For the roasted vegetables:

1x Courgette

1x Red pepper

1x Red onion

150gx Cherry tomatoes

1x Tbsp balsamic vinegar

1x Tbsp olive oil

Pinch of salt

For the risotto:

1x Tbsp olive oil

1x Onion, finely chopped

1x Love garlic, minced

300gx Arborio rice

1Litre x Vegetable stock

50g x Grana padano, grated

Black pepper

Fresh basil leaves

For the cake:

125g x low-fat mozzarella

Fresh basil leaves


  • First roast the vegetables. Heat the oven to 230C. Chop the red onion, courgette and pepper into even size chunks and place in a roasting tray. Add the tomatoes, toss in 1 tbsp olive oil and 1 tbsp balsamic vinegar. Roast for 30 minutes
  • Meanwhile make the risotto – gently cook the onion and garlic in olive oil then add the rice. Stir and gradually add the hot stock a ladleful at a time. Cook for about 16 minutes, the rice should still have a little bite. Stir in the grana padano, plenty of shredded basil and pepper to taste
  • Turn the oven down to 190C and assemble the cake
  • Spread half of the risotto into a 20cm non-stick cake tin. Top with the roasted vegetables and spread over the remaining risotto. Tear up the mozzarella and arrange on top of the cake. Bake for 40 minutes
  • Once baked, leave to cool for 30 minutes. Top with more basil leaves and serve with a green salad

In total this recipe costs £6.20 including a side salad and serves 4. With the salad, each serving provides 2 of your 5 a day

If you’d like to enter Morphy Richards’ ‘Home Made Cook of the Year’ competition, you’ve not got too long left – don’t delay, upload your entry today! Here are all of the entry details.

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