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Sartu di riso

Sartu di riso


Be inspired by this Italian risotto cake – the 'cake' is made from risotto rice, packed with a lentil and vegetable filling

  • Feeds 12 Feeds 12
  • Ready in 2 hours 20 minutes

Each serving contains

  • Energy
    1460kj 347kcal
  • Fat
    Med 16%
  • Saturates
    Med 21%
  • Sugar
    Low 7%
  • Salt
    Med 18%

% of adult’s reference intake | Carbohydrates per serving : 48g


  • 4 tbsp Co-op olive oil
  • 2 x 200g packs Co-op chestnut mushrooms, quartered
  • 100g Co-op dried red split lentils, rinsed well
  • 2 onions, finely chopped
  • 1 large carrot, diced
  • 2 Co-op celery stalks, finely chopped
  • 2 Co-op British courgettes, diced
  • 6 garlic cloves, crushed
  • 2 x 400g cans Co-op peeled plum tomatoes
  • 2 x 25g packs basil
  • 2 tbsp Co-op reduced salt dark soy sauce

Foe the rice

  • 30g Co-op unsalted butter, chopped, plus extra for greasing
  • 75g breadcrumbs
  • 500g Co-op risotto rice
  • 1 litre vegetable stock, made with 2 stock cubes
  • 100g Co-op Parmesan wedge (or vegetarian alternative), finely grated, plus extra to serve
  • 2 Co-op British free range eggs, beaten


  1. Start with the filling: heat 3 tbsp of the olive oil in a large, heavy pan over a high heat
  2. Fry the mushrooms for 12-15 mins, then remove with a slotted spoon
  3. Add the lentils, onion, carrot, celery and courgette, cover and cook over a medium heat for 5 mins
  4. Remove the lid and cook for 10-12 mins, until softened
  5. Stir in the garlic and tomatoes — half-fill each can with water and add that too
  6. Stir in the basil, reserving a little to garnish, along with the mushrooms and soy
  7. Season and simmer, stirring often, until thickened
  8. Discard the basil
  9. Grease a bundt tin (about 2.5 litres) with butter and coat with the breadcrumbs
  10. Chill until needed
  11. Put the rice in a pan with the stock
  12. Bring to the boil, then cover and simmer for 15 mins, stirring halfway through
  13. Remove the lid and leave for 10 mins to cool
  14. Stir in the cheese and egg
  15. Set aside
  16. Preheat the oven to 200°C/fan 180°C/Gas 6
  17. Spoon two-thirds of the rice into the tin and press into the sides
  18. Spoon in the filling, then cover with the remaining rice
  19. Sprinkle with any remaining crumbs and dot with the butter
  20. Bake for 30-35 mins, until golden on top
  21. Leave to rest for 10 mins, then turn out
  22. Top with the extra cheese and the reserved basil

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