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Pesto Rice Muffins

Pesto Rice Muffins

Prep Time: 20 mins Cooking Time: 40 mins

Ingredients

  • 25g unsalted butter
  • 1 leek, finely diced
  • 150g risotto rice
  • 1 litre low salt vegetable stock
  • 100g green pesto
  • 2 medium eggs, whisked
  • 150g mozzarella cheese, grated

Instructions

1

Preheat the oven to 200°C and grease or line a 12-hole muffin tray with cases

2

In a large saucepan, melt the butter over a medium heat and fry the leek for 5 minutes

3

Once the leek has started to soften, add the rice and stock to the pan - simmer for 20 minutes, stirring often

4

Turn the heat off and stir in the pesto, eggs and mozzarella

5

Divide the mixture evenly between the muffins cases

6

Bake your muffins for 12-15 minutes, or until a knife comes out clean from the centre to show that they are cooked through

7

Serve once cooled.

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