I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catch-all for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

232.4 calories; 11.1 g protein; 25.2 g carbohydrates; 72.3 mg cholesterol; 654 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2016
I was AMAZED at how well this turned out. I lowered the leek but added a 1/3 lb feta cheese to balance it out. I also added a little bit of marinated artichoke hearts chopped small and was generous with the nutmeg and pepper. Maybe these changes were the key because otherwise I can't understand where the complaints of blandness come. Super flavorful and one of the more tasty things I've found on this site. Will definitely make again! Read More
(2)

Most helpful critical review

Rating: 3 stars
02/23/2017
Although healthy I felt it was too dry. I followed the exact directions. Read More
17 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/10/2016
I was AMAZED at how well this turned out. I lowered the leek but added a 1/3 lb feta cheese to balance it out. I also added a little bit of marinated artichoke hearts chopped small and was generous with the nutmeg and pepper. Maybe these changes were the key because otherwise I can't understand where the complaints of blandness come. Super flavorful and one of the more tasty things I've found on this site. Will definitely make again! Read More
(2)
Rating: 4 stars
08/21/2014
Great... used saffron rice and made it great! Read More
(1)
Rating: 4 stars
07/18/2016
Great base recipe. There were two recipes that were fairly similar. I love the tartness of ricotta cheese and added 1/2 cup to the recipe. I also used Arborio rice which added a bit more creaminess and depth to the recipe. I sautéed the leeks and garlic in 2 Tablespoons butter and 2 Tablespoons olive oil. My kids and family LOVED it! Read More
(1)
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Rating: 5 stars
08/03/2020
My wife and I thought this was excellent. I added a little extra amount of the spices, and loved the cayenne playing against the nutmeg. Also used green beans and eggplant from the garden, with onions, but I think this could be a vehicle for any combo of vegetables, mushrooms, potatoes, etc. I'll be making this often. Read More
Rating: 5 stars
11/19/2015
I'm not a big rice fan so it was surprising to me how much i liked this. I added about a cup of daikon but otherwise followed the recipe exactly. This is a tasty satisfying dish! I'll bet a little ground sausage would make it a nice one-pot-meal. Read More
Rating: 3 stars
02/23/2017
Although healthy I felt it was too dry. I followed the exact directions. Read More
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Rating: 5 stars
03/23/2015
Made this in the early afternoon as a side for roasted salmon I was preparing for dinner. Excellent as written. Delicious even at room temperature. Read More
Rating: 5 stars
05/02/2016
I made this for an easy meatless dinner. Small alterations I made included doubling the garlic adding artichokes and adding paprika. This dish is really easy and I think it would be good if u switch out the veggies with various other combinations like asparagus and mushrooms or zucchini and peppers. I also think this could be a good appetizer recipe if you use mini muffin pans to bake the rice cakes. Read More
Rating: 4 stars
08/19/2014
Saw this and couldn't wait to try. I did not have nutmeg but other wise every thing was the same. Liked it but didn't love it. I think i would like to try it with artichoke hearts. Loved the tip about putting the parm on the bottom. Loved your video though don't usually watch them Read More