One reason for making this, is that Rachel Roddy said in her column in the Guardian’s Cook Supplement on 30 January 2016 (which provides the recipe on which this is based), “Italy is where … leftovers really do still rule, helping cooking feel like a continuum” – has she been reading my blog?
Anyway, I also needed to use most of a 260g bag of spinach leftover from a stir-fry. Enough for 3 people:
- 200g spinach
- 125g risotto rice
- small onion (finely chopped)
- 20g butter
- 1 large egg (beaten)
- 40g parmesan (grated)
- black pepper to taste
- oil (to brush the cake tin)
- 1 heaped tbsp bread crumbs
Quickly wilt the spinach in a hot pan. Remove it to a plate, allow to cool, and snip into smaller pieces with scissors.
Cook the rice in boiling water and drain.
Heat the butter in a pan and cook the onion very gently over a low heat for about 10 minutes.
Brush a cake tin (about 20cm in diameter) with a little oil and dust with the bread crumbs.
Heat the oven to 200C (Gas Mark 6).
Mix together the spinach, rice, onion and parmesan, and then mix in the beaten egg and add black pepper. Place the mixture in the cake tin, smoothing the top with a spoon.
Bake for about 25 minutes, or until the top starts to brown. Allow to stand for 5 minutes before serving.
I served mine with roasted baby plum tomatoes.