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Pesto Rice Muffins
Pesto Rice Muffins
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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