Risotto Pie from Leftovers!
Ready In: 40 mins
Serves: 6
Yields: 6 slices
Ingredients
- 2 cups leftover risotto rice
- 1 cup cooked vegetables (any will do)
- 2 eggs
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 cup baby mozzarella cheese, cut into 1/2-inch cubes
- sea salt, pepper, seasonings to taste (will depend on what your original risotto had)
- 1⁄2 cup dry breadcrumbs
Directions
- Mix cold risotto with all ingredients except breadcrumbs, and season to taste.
- Pour into well-buttered 9" round baking dish, top with crumbs, and bake at 350 until mixture is set and edges begin to brown and crisp.
- Cool, cut into wedges, and serve as a side dish. Good for breakfast, too!
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