Spinach Basil Risotto Cake with Star-Anise Carrot S

Name: Spinach Basil Risotto Cake with Star-Anise Carrot Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups spinach leaves; 2 cups sweet basil leaves; 2/3 cup canola oil; 4 cups vegetarian risotto; 3/4 cup Reggiano cheese or other Parmesan or hard cheeses will work; 2 cups spinach chiffonade; Juice of 1/2 lemon; Salt and black pepper to taste; Chive batons for garnish; 32 ounces fresh carrot juice; 2 pieces star anise; 1 cup canola oil; Salt and white pepper to taste

Servings: persons

2 cups spinach leaves
2 cups sweet basil leaves
2/3 cup canola oil
4 cups vegetarian risotto
3/4 cup Reggiano cheese or other Parmesan or hard cheeses will work
2 cups spinach chiffonade
Juice of 1/2 lemon
Salt and black pepper to taste
Chive batons for garnish
32 ounces fresh carrot juice
2 pieces star anise
1 cup canola oil
Salt and white pepper to taste

1
["In a pot of very salty boiling water, blanch the spinach and basil for about 45 seconds.", "Immediately shock in an ice bath and squeeze out excess water.", "In a blender, blend at high speed while adding the oil.", "Season the puree.", "Take vegetarian risotto and place in large bowl.", "Make sure risotto is not too hot before adding puree.", "Fold in 1/2 of the green puree and 1/2 of the cheese.", "If risotto is not green, add more puree.", "Check for seasoning and add more cheese if necessary.", "Spread risotto into a baking pan lined with parchment paper.", "Risotto should be at least 2 inches high.", "Place a sheet of parchment paper on top and chill for at least 4 hours to overnight.", "Cut 2 1/2-inch circles of risotto and pan sear in a non-stick pan coated lightly with oil.", "Color both sides well.", "Toss spinach chiffonade with lemon juice, salt and pepper.", "Place a small mound in the middle of a plate and top with risotto cake.", "Drizzle carrot syrup and garnish with chive batons.", "In a stainless steel casserole, reduce carrot juice with star anise until all of the water is evaporated.", "There will be a carrot.", "Remove the star anise and scrape the ""scum"" to a blender.", "Blend at high speed while slowly adding oil to emulsify.", "Check for seasoning.", "Store at room temperature."]

1091

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups spinach leaves, 2 cups sweet basil leaves, 2/3 cup canola oil, 4 cups vegetarian risotto, and more.

Yes, Spinach Basil Risotto Cake with Star-Anise Carrot Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spinach Basil Risotto Cake with Star-Anise Carrot Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions