Crispy pan-fried rice cake with vegetables and egg

Ingredients

For 1 serving

• Carnaroli rice70 g
• Eggs1
• Zucchini100 g
• Carrots1
• Parmigiano Reggiano15 g
• Vegetable broth300 ml
• Extra virgin olive oil10 g
• Parsley5 g
• Saltto taste

Contains: lactose, eggs, celery,

In season: May – September

Method

1. Warm the vegetable stock. Put the Carnaroli rice in a small pan, cover with the hot stock and cook for 15 minutes over medium heat, stirring now and then and adding more stock only if needed, until tender and all the liquid is absorbed, like a dry risotto.
2. Spread the rice on a plate to cool quickly: it should be lukewarm, or the egg will set too soon.
3. Meanwhile wash and trim the courgette and carrot, peel the carrot and coarsely grate both; squeeze the courgette in your hands to remove its water. Chop the parsley.
4. In a bowl mix the rice with the vegetables, the beaten egg, grated Parmesan, parsley and a pinch of salt.
5. Heat the olive oil in a small non-stick pan over medium heat and spread the mixture in a layer about 1 cm thick, pressing it down with the back of a spoon.
6. Cook for 6 minutes without touching it, until the base is golden and comes away from the pan; flip it onto a lid, slide it back in the other way up and cook for another 6 minutes, until golden and crisp.