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Add a photoServings: 8
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 sm Onion, finely minced
- 2 x Cloves garlic, crushed
- 1 pch nutmeg
- 250 gm Arborio rice, (8oz)
- 600 ml Vegetable stock, (1 pint)
- 250 gm Frzn minced spinach, defrosted (8oz)
- 50 gm Parmesan cheese, (2oz)
- 3 med Size Large eggs, beaten
- Â Â Salt and freshly grnd black pepper
- 2 x Tomatoes, sliced
Directions
- 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 till transparent.
- Add in the rice and fry till transparent, stirring continuously. Gradually add in the stock till it is all absorbed and the rice grains are creamy but still in tact. This will take approximately 15-20 min. Remove from the heat.
- Add in the spinach and stir to incorporate. Finally add in the parmesan cheese and lastly the beaten Large eggs.
- Oil a suitable ovenproof dish and line the base with tomato slices. Add in the rice mix and level the top surface, cook for 20-25 mintues or possibly till hard.
- To serve, run a palette knife around the edge and turn out onto a plate and slice.
- NOTES : An alternative way of serving a risotto.Ideal eaten warm or possibly cool in the Summer with a crisp green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 8 servings | |
| Calories 216 | |
| Calories from Fat 64 | 30% |
| Total Fat 7.21g | 9% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 441mg | 18% |
| Potassium 265mg | 8% |
| Total Carbs 29.89g | 8% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.27g | 2% |
| Protein 8.02g | 13% |
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