This is a great stand-by when you do not have much to make for dinner, and served with a salad is a nice, all round meal which incorporated some greens in it.
Preparation Time: 15 minutes
Cooking Time: 1 hour 5 minutes
Serves: 2 as a main
Ingredients About 200 g brocolli
½ onion, chopped
1 garlic clove, crushed
½ red or yellow pepper, sliced
1 tbsp olive oil
25 g butter
125 g risotto rice
60 ml dry white wine
2 cups stock of choice
About 75 g Parmesan cheese, grated
2 eggs, separated
Sliced tomato and chopped parsley to garnish - optional
Blanch the broccoli for about 2 minutes, then drain and keep aside.
Gently fry the onion, garlic and pepper in the oil and butter, for about 5 minutes or until soft.
Stir in the rice, cook for a minute, then pour in the wine.
Cook, stirring continuously, until the liquid is absorbed.
Pour in the stock and season well with salt and pepper.
Bring the rice to the boil and then lower the heat and simmer for about 20 minutes, stirring occasionally, and taking care that it does not stick near the end.
Line a deep tin with baking paper, or just the base, and preheat the oven to 180°/160° fan forced.
Stir in the cheese, and allow the mixture to cool for about 5 minutes, and then beat in the egg yolk.
Add the broccoli and stir to mix.
Beat the egg whites until they form peaks, and then fold into the rice.
Put it into the prepared tin.
Bake for about 50 minutes to 1 hour or until it is golden brown but still slightly "wobbly" in the centre.
Allow the torte to cool a bit in the tin, then chill if serving cold.
Garnish with sliced tomato and chopped parsley, if desired, and serve.