Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
olive oil, divided
finely grated Parmigiano-Reggiano cheese, divided
1 1/2 cups
finely chopped cooked spinach, squeezed dry
finely grated Parmigiano-Reggiano cheese
large eggs, beaten
salt, or more to taste
freshly ground black pepper
Easy to make, I use fresh spinach, just throw it in pot when the leeks are done cooking. The whole family enjoys this recipe.
Great... used saffron rice and made it great!
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
* Percent Daily Values are based on a 2,000 calorie diet.
Torta di Riso
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 93
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make a savory rice pie with leeks and spinach.
See how to put a simple Mexican twist on the steak sandwich with dipping sauce.
Discover how a special recipe can nourish great memories.