Ingredients Whole large broccoli (about 250 g)
2 garlic cloves, crushed
1 onion, chopped
1 large yellow capsicum, sliced
3 tbsp butter
2 tbsp oil
1 large cup risotto
½ cup dry white wine
3 - 4 cups chicken soup or vegetable broth.
125 g Parmesan cheese, grated
3 - 4 eggs -I always buy extra large eggs so 3 was enough
Tomatoes for garnish (optional)
Parsley for garnish (optional)
Chop the broccoli into small pieces as per the photo.
I also used part of the stalks
Blanch the broccoli for about 2 minutes, then drain it, and put aside.
In a wok or large pan, add the oil and butter and fry the onion for about 3 minutes.
Add the garlic, and yellow pepper, and cook for a further five minutes or until they are starting to soften.
Add the rice, stir and cook for about a minute.
Pour in the wine, and cook stirring often until the liquid is absorbed.
Pour in the stock or broth and add salt and pepper -it DOES need some salt, and if you are a chili lover, you could also add some chili.
Cook for about twenty minutes, stirring occasionally only.
Using a round cake tin or springform measuring 25 cms, put baking paper on the tin or dish.
Preheat the oven to 160° fan forced.
Add the grated cheese and stir it into the rice, and allow this mixture to now cool for about five minutes.
Separate the eggs and add the egg yolks.
Next add the par cooked broccoli, and stir to mix it all together.
Beat the egg whites until they have soft peaks, and gently fold these into the rice mixture.
Spoon the mixture into your prepared cake tin
Bake for about 50 - 60 minutes or until it is starting to brown, but is still slightly "wobbly" in the centre.
Allow the cake to cool in the tin for about 5 minutes.
Carefully transfer it onto a serving plate.
You can then garnish it with tomatoes and parsley (optional).