WOW, I think I hit the jackpot here!!!
Believe it or not, I will make every single one of these recipes. I made one this evening from a little cookbook written by a chef who owns a few health food stores with Deli. The one nearest us is in Solvang and we love having lunch there on a week-end. Anyway here it is for anyone who is interested in this meatless loaf.
RISOTTO-ALMOND LOAF
1 small onion finely chopped
2 tbl. olive oil
3 garlic cloves, minced or pressed
1 tsp. dried basil
2 cups Arborio rice
4 cups vegetable broth
2/3 cup grated carrots
1 cup sliced almonds
2 1/2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 tsp. black pepper
1 tsp. salt
2 large eggs, beaten
Vegetable spray
Preheat oven to 325 degrees
In a 3 qt. saucepan heat the oil and add the chopped onions. Saute until onion is transparent. Stir in the garlic and basil. Add the Arborio rice and stir until the rice is well coated with oil. Add the broth and bring to boil. Cover and lower heat. Simmer until the rice has absorbed all the broth, 20-25 minutes. Transfer the rice into a mixing bowl, fluff and allow to cool. Add the remaining ingredients and fold in gently.
Grease a 9x5 inch loaf pan with vegetable spray and press the rice mixture evenly into the pan. Brush top lightly with olive oil. Bake at 325 degree for 1 hour. Allow to cool for 15 minutes and turn out of pan onto a serving plate.
Serve with a green salad for lunch or dinner.
Also great topped with sauteed mushrooms, vegetables or balsamic vinaigrette.