how to make a Risotto Bundt Cake with tomato and parmesan and wine

I love making cakes, but I loooooove eating savoury So here s a savoury dish in a bundt cake tin Instagram Subscribe for more cakeness SILLY ME I FORGOT TO SHOW YOU THE BIT WHERE I ADDED ALL THE PARMESAN CHEESE Ingredients: 500g risotto rice 1 stock pot 1 onion 34 cloves of garlic 2 sticks of celery a handful of dried mushrooms salt and pepper 1 tbsp. marmite optional mozzarella pearls 300g grated parmesan (leave aside 30g for dusting) 2 tbsp flour pesto tomato sauce Method Sweat off the onion, garlic and celery until translucent. Add the rice and cook for a further 23 mins. Add the stock pot, marmite and mushrooms to the rice. Bit by bit add boiling water stirring until the rice absorbs it. Continue until the rice stop absorbing liquid (1520 mins) Make sure you dont overcook the rice a br, br,