The best delicious Spinach Risotto Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spinach Risotto Pie recipe today!
Hello my friends, this Spinach Risotto Pie recipe will not disappoint, I promise! Made with simple ingredients, our Spinach Risotto Pie is amazingly delicious, and addictive, everyone will be asking for more Spinach Risotto Pie.
What Makes This Spinach Risotto Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spinach Risotto Pie.
Ready to make this Spinach Risotto Pie Recipe? Let’s do it!
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2 tb Olive oil
1 sm Onion; finely chopped
2 Cloves garlic; crushed
1 Pinches nutmeg
250 g Arborio rice; (8oz)
600 ml Vegetable stock; (1 pint)
250 g Frozen chopped spinach;
-defrosted (8oz)
50 g Parmesan cheese; (2oz)
3 md Size eggs; beaten
Salt and freshly ground
-black pepper
2 Tomatoes; sliced
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Heat the oil in a large frying pan and over a moderate heat fry the onion,
garlic and nutmeg until transparent.
Add the rice and fry until transparent, stirring continuously. Gradually
add the stock until it is all absorbed and the rice grains are creamy but
still in tact. This will take approximately 15-20 minutes. Remove from the
heat.
Add the spinach and stir to incorporate. Finally add the parmesan cheese
and lastly the beaten eggs.
Oil a suitable ovenproof dish and line the base with tomato slices. Add the
rice mixture and level the top surface, cook for 20-25 mintues or until
firm.
To serve, run a palette knife around the edge and turn out onto a plate and
slice.
Yields
8 servings
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