2 tb Olive oil
1 sm Onion; finely chopped
2 Cloves garlic; crushed
1 Pinches nutmeg
250 g Arborio rice; (8oz)
600 ml Vegetable stock; (1 pint)
250 g Frozen chopped spinach;
-defrosted (8oz)
50 g Parmesan cheese; (2oz)
3 md Size eggs; beaten
Salt and freshly ground
-black pepper
2 Tomatoes; sliced
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Heat the oil in a large frying pan and over a moderate heat fry the onion,
garlic and nutmeg until transparent.
Add the rice and fry until transparent, stirring continuously. Gradually
add the stock until it is all absorbed and the rice grains are creamy but
still in tact. This will take approximately 15-20 minutes. Remove from the
heat.
Add the spinach and stir to incorporate. Finally add the parmesan cheese
and lastly the beaten eggs.
Oil a suitable ovenproof dish and line the base with tomato slices. Add the
rice mixture and level the top surface, cook for 20-25 mintues or until
firm.
To serve, run a palette knife around the edge and turn out onto a plate and
slice.
Yields
8 servings