Torta di Riso e Bietole alla Ligure (Ligurian Rice and Chard Tart)
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Ingredients
- 150 g risotto rice
- 400 g fresh spinach
- 4 eggs
- 80 g parmesan, grated
- 1 onion, finely chopped
- 1 garlic cloves
- 1 tsp dried marjoram
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 426 kcal
- Protein
- 20.4 g
- Carbohydrate
- 34.9 g
- of which sugars
- 3 g
- Fat
- 22.1 g
- of which saturates
- 7.1 g
- Fibre
- 3.4 g
- Salt
- 1.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4) and oil a 24cm round baking dish.
- 2
Cook the risotto rice in a pan of boiling salted water for 15 minutes until tender, then drain well.
- 3
Heat 1 tablespoon of olive oil in a large pan and soften the onion and garlic for 5 minutes, then add the spinach and cook for 3-4 minutes until wilted. Drain off any excess liquid.
- 4
In a large bowl, beat 3 of the eggs with the parmesan and marjoram, then stir in the cooked rice and spinach mixture.
- 5
Pour into the prepared dish, brush the top with the remaining olive oil and beat the last egg to brush over as a glaze.
- 6
Bake for 30-35 minutes until set and golden on top. Rest for 5 minutes before slicing.
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