Below serves eight; can be served hot or cold
- 500gms fresh young spinach – an also be done with frozen
- 250gms risotto rice
- one onion, chopped
- 1 tablespoon olive oil
- 25gms unsalted butter
- 3 large eggs
- 4 tablespoons grated parmesan
- freshly ground black pepper
Wash spinach, remove stems, cook until soft then drain and chop finely; frozen spinach needs only be defrosted (and chopped?!)
Boil rice in salted water about 10 mins until almost done; throw the spinach in with the rice, stir well and then drain at once.
Fry the onion in oil until golden and put in a bowl with the rice and spinach. Add the butter, eggs, cheese, pepper and nutmeg. Mix well and press into a buttered non stick mould or cake tin.
Bake in the oven 180C for about 25mins or until golden.
VARIATION: add a bunch of chopped herbs such as mint, basil, marjoram, oregano, thyme, sage, rosemary or parsley and 1-2 crushed cloves of garlic with the spinach.