Rating: 4.47 stars
19 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
1 torta
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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 calories; protein 11.1g; carbohydrates 25.2g; fat 10.3g; cholesterol 72.3mg; sodium 654mg. Full Nutrition
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Reviews (11)

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
19 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
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
(3)
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: 5 stars
02/20/2021
This recipe is delicious! It's like a rice ball in pie form. I followed the recipe exactly but with a couple of modifications. I added a half container of ricotta that I had left over and only added 2 cups of sliced leeks because I didn't have time to keep slicing them. As other reviewers have said, it's a very forgiving recipe and you can add your own vegetables (and I think even meat) to it. It's a great "use up certain leftovers" recipe! Next time I won't add extra salt and may cut back on the grated cheese. I thought it was a little salty. I think you can add other shredded cheeses to it, too. It's almost like a quiche made with rice. Read More
(2)
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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
(1)
Rating: 4 stars
08/21/2014
Great... used saffron rice and made it great! Read More
(1)
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
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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
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