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Name: Spinach Risotto Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 tb olive oil; 250 g Frozen chopped spinach;; 50 g Parmesan cheese; (2oz); Salt; 250 g Arborio rice; (8oz); 1 Pinches nutmeg; 2 Tomatoes; sliced; 2 Garlic crushed; 600 ml Vegetable stock; (1 pint); 3 md Size eggs; beaten; 1 sm Onion finely chopped

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INGREDIENTS

2 tb olive oil
250 g Frozen chopped spinach;
50 g Parmesan cheese; (2oz)
Salt
250 g Arborio rice; (8oz)
1 Pinches nutmeg
2 Tomatoes; sliced
2 Garlic ; crushed
600 ml Vegetable stock; (1 pint)
3 md Size eggs; beaten
1 sm Onion ; finely chopped

Servings

INSTRUCTIONS

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. NOTES : An alternative way of serving a risotto.Ideal eaten hot or cold in the Summer with a crisp green salad.

NOTES

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Spinach Risotto Pie

2 tb olive oil
250 g Frozen chopped spinach;
50 g Parmesan cheese; (2oz)
 Salt
250 g Arborio rice; (8oz)
1 Pinches nutmeg
2 Tomatoes; sliced
2 Garlic crushed
600 ml Vegetable stock; (1 pint)
3 md Size eggs; beaten
1 sm Onion finely chopped

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.        NOTES : An alternative way of serving a risotto.Ideal eaten hot or cold in  the Summer with a crisp green salad.

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Nutrition

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Serving Size: 1 Serving (84g)
Recipe Makes: 8 servings

Calories: 24
Calories from Fat: 9 (38%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 23.9mg		1 %
Potassium 132.7mg		3 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 1.8g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 24

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