Yield: 8 servings
|2 tablespoons||Olive oil|
|1 small||Onion; finely chopped|
|2 \N||Cloves garlic; crushed|
|1 \N||Pinches nutmeg|
|250 grams||Arborio rice; (8oz)|
|600 millilitres||Vegetable stock; (1 pint)|
|250 grams||Frozen chopped spinach; defrosted (8oz)|
|50 grams||Parmesan cheese; (2oz)|
|3 mediums||Size eggs; beaten|
|\N \N||Salt and freshly ground black pepper|
|2 \N||Tomatoes; sliced|
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.
Converted by MC_Buster.
NOTES : An alternative way of serving a risotto.Ideal eaten hot or cold in the Summer with a crisp green salad.
Converted by MM_Buster v2.0l.