John Myers
Ingredients for 2 servings:
- 1 zucchini
- 1 serving of risotto from the previous day, made from about 160 g of rice
- some cherry tomatoes
- 1 egg(s)
- 3 slices of blue cheese
- Salt and pepper, black from the mill
- Herbs of Provence
- 50 g grated cheese (e.g. Emmental)
- Butter for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
delicious use of leftovers for risotto
Mix the risotto from the previous day with an egg. Slice the zucchini lengthwise into thin strips. Preheat the oven to 200°C (top/bottom heat). Butter a baking pan. Cover the bottom with a layer of zucchini strips, season with pepper, salt, and herbs de Provence. Then add a layer of risotto. Add more zucchini strips for the next layer, season, and arrange a few slices of blue cheese on top. Add the next layer of risotto and cover with a layer of zucchini. Season, top with a few halved cherry tomatoes, and sprinkle with grated cheese. Bake on the middle rack for about 40 minutes. Tip: The rice quantities vary, as does the type of risotto. In this case, it was an asparagus and wild garlic risotto with cherry tomatoes.
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