Risotto Pie From Leftovers! - cooking recipe

Ingredients

2 cups leftover risotto rice
1 cup cooked vegetables (any will do)
2 eggs
1/2 cup parmesan cheese, grated
1/2 cup baby mozzarella cheese, cut into 1/2-inch cubes
sea salt, pepper, seasonings to taste (will depend on what your original risotto had)
1/2 cup dry breadcrumbs

Preparation

Mix cold risotto with all ingredients except breadcrumbs, and season to taste.
Pour into well-buttered 9\" round baking dish, top with crumbs, and bake at 350 until mixture is set and edges begin to brown and crisp.
Cool, cut into wedges, and serve as a side dish. Good for breakfast, too!