Torta Di Riso Recipe

Name: Torta Di Riso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup arborio rice (risotto); 3/4 cup frozen spinach; 3 medium eggs; 1 medium onion; 4 tablespoons grated parmesan cheese; 1 tablespoon olive oil; 2 tablespoons butter; 1 teaspoon salt; 1 teaspoon pepper; 1 pinch nutmeg

Servings: persons

1 cup arborio rice (risotto)
3/4 cup frozen spinach
3 medium eggs
1 medium onion
4 tablespoons grated parmesan cheese
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
1 pinch nutmeg

1
Preheat the oven to gas mark 6, 200u00b0C, 400u00b0F.
2
Defrost the spinach and squeeze as much liquid out of it as possible.
3
Boil the rice in salted water until 'al dente'.
4
Fry the onion in the olive oil until soft and golden.
5
Break the eggs into a cup and beat lightly.
6
Put the rice in a large bowl and add the Parmesan, nutmeg, salt and pepper. Mix well.
7
Add the spinach, onion and butter, followed by the eggs.
8
Mix everything together thoroughly.
9
Grease an ovenproof dish. Make sure it's not too big - the mixture should be three inches or so deep.
10
Bake for about 25 minutes, until firm and golden brown.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup arborio rice (risotto), 3/4 cup frozen spinach, 3 medium eggs, 1 medium onion, and more.

Yes, Torta Di Riso falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Torta Di Riso

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