Spinach-Ricotta Risotto Pie

RisottoRice

Jan 1

Spinach pairs beautifully with many cheese varieties, especially in baked dishes. So why not turn it into a risotto pie ? Ricotta, eggs, spinach, and olive oil combined with a creamy risotto may result in a delicate yet comforting pie. Give it a try.

The recipe …

Turn the heat on :)

Preheat the oven to 210C with ventilation

Prepare the risotto

Heat one ladle of rice drink (or milk) in a thick-bottomed casserole. For 200 grams of rice, prepare about 900 ml of hot liquid.

Add all the rice and stir until it absorbs the liquid. Continue adding the hot liquid ladle by ladle, stirring frequently and allowing the rice to absorb it each time.

Cook for 25-30 minutes, until creamy and tender.

Bake

In a medium pot, bring water to a boil and simmer the spinach for about 3 minutes. Drain well, squeeze out excess water, and finely chop.

In a large bowl combine the ricotta with eggs, chopped spinach, and grated cheddar. Add the risotto.

Mix gently to incorporate all ingredients.

Spread the mixture onto a large baking tray lined with baking paper. Aim for an even 2 cm-thick layer.

Bake for 20-25 minutes.

Remove from the oven and let it cool slightly.

Serve

Serve warm topped with extra ricotta.

It also works well as a cold starter, cut into small slices.

INGREDIENTS - for four portions