Torta di Riso

Name: Torta di Riso
Total time: 60
Yield: 6
Ingredients: 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

Recipe by John Mitzewich from allrecipes.com

Dinner,Lunch 60 Mins.

Ingredients

6 servings

•

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
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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

Instructions

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.