Torta di Riso recipe
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- 2 tablespoons olive oil, divided 2 tablespoons finely grated Parmigiano-Reggiano cheese, divided 3 cups chopped leeks 3 cloves garlic, minced 2 cups cooked rice 1 ½ cups finely chopped cooked spinach, squeezed dry ¾ cup finely grated Parmigiano-Reggiano cheese 2 large eggs, beaten 1 teaspoon salt, or more to taste ½ teaspoon freshly ground black pepper 1 pinch cayenne pepper 1 pinch ground nutmeg
Nutrition Info
- 232.4 caloriescarbohydrate: 25.2 gcholesterol: 72.3 mgfat: 10.3 gfiber: 3.2 gprotein: 11.1 gsaturatedFat: 3.4 gservingSize: -sodium: 654 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Torta di Riso
Directions
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Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.
Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute.
Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula, dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.
Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.