Torta di Riso

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Brush a pie plate with 1 tablespoon olive oil; coat with 1 tablespoon Parmigiano-Reggiano cheese.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add leeks and 1 pinch salt; cook and stir until leeks are soft and sweet, 5 to 10 minutes. Stir in garlic; cook until fragrant, about 1 minute. Transfer to a bowl.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Stir rice, spinach, ¾ cup Parmigiano-Reggiano cheese, eggs, 1 teaspoon salt, black pepper, cayenne pepper, and nutmeg into leek mixture; transfer to the prepared pie plate and smooth the surface with a spatula. Sprinkle top with remaining 1 tablespoon Parmigiano-Reggiano cheese.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.'}

📊 Nutrition Facts

Per serving (6 servings total)