Torta di Riso

Torta di Riso

Chef John

"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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1 h servings 232 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 654 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.


Read all reviews 8
  1. 12 Ratings

Most helpful positive review

Great... used saffron rice and made it great!

Most helpful critical review

Liked the idea of the recipe, but it did not have much flavor - even though I doubled the salt, pepper and nutmeg. I kept cooking bitesize portions in the microwave to test the flavor. Finall...

Most helpful
Most positive
Least positive

Great... used saffron rice and made it great!

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 cre...

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 ...

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 s...

Liked the idea of the recipe, but it did not have much flavor - even though I doubled the salt, pepper and nutmeg. I kept cooking bitesize portions in the microwave to test the flavor. Finall...

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 l...

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.

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 ti...

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