Broccoli Risotto Torte

This savoury cake needs to be served in wedges. It can be eaten hot or cold and a wonderful green salad on the side is the only to have it accompanied.

Serves 6

INGREDIENTS:

300g broccoli - cut into small florets

1 onion - chopped

1 yellow pepper - sliced

2 cloves of garlic - crushed

50g butter

225g risotto rice

120ml dry white wine

1l stock

115g parmesan cheese - grated

4 eggs - seperated

oil - for greasing

METHOD:

Blanch the broccoli for 3 minutes - drain and keep aside

In a larger saucepan, fry the chopped onions, crushed garlic and sliced pepper in the butter until they are soft.

Pour in the stock, season with salt and pepper. Cook for 20 - 25 minutes - stirring occasionally.

While your rice is busy cooking away, grease a 25cm deep round cake tine and line the base with a disc of greaseproof paper. Preheat your oven on 180C.

After 20 - 25 minutes stir in your cheese into the rice and all the mixture to stand for 5 min. Beat in the egg yolks.

Whisk the egg whites until they from soft peaks and fold into the rice mixture very gently. (Handy Tip: the slightest amount of fat from butter, oil or egg yolk will keep your egg white from whipping up into soft peaks. Therefore it is very important to make sure that your bowl is clean and egg whites are completely separated from the yolks)

Pour into the prepared tin and bake for 1 hour or until it has risen and a lovely golden brown colour. It must still be slightly wobbly in the middle.

Allow the torte to cool in the tin. Run a knife around the edge of the tin and shake out  onto a serve plate. Garnish with a slice or two of tomato and chopped parsley.