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Risotto Pie

This rice pie is that delicious as it look! This tomato risotto is placed in a pie form and has a filling of mozzarella and spinach. It is sooo yummie so hurry up and cook it!



The Rice pie (small pie 6pax)

Extra vergine olive oil  
Butter 25 gr
Shallot 1
Arborio rice (risotto rice) 250 gr
White wine 100 ml
Tomato sauce 1 can of tomato’s, 1 shallot, 1 carrot and 1 celery stick. (all in pieces and simmer for 10 minutes)
Vegetable stock 400 ml
Grana padano cheese (rasped) 50 gr
Salt and Pepper  
Mozzarella 2 bolls of 125 gr
Spinach 300 gr
Garlic 1 clove
Fresh basil 1 hand 

Preparation Process

Put some olive oil and butter in a pan and fry the grounded shallot. Add the rice and let it fry for 1 minuted. Add the wine and let it evaporate. Add the tomato sauce and a bit of the stock and stir. Keep adding the stock until you have a thick risotto, this takes about 20 minutes. After the 20 minutes add the grana padano cheese and some salt and pepper and remove the pan from the stove. 

Cut the mozzarella in slices and let it drain out. Fry the spinach in a pan with some olive oil and salt and pepper. 

Put half of the risotto in a pie form and place the spinach on top. Add the mozzarella on the spinach and some extra grana padano. Also place the fresh basil on this layer and close it with the rest of the risotto. Put some extra grana padano on top of the pie and put it in the oven for 20 minutes on 180 degrees. 

Tips and variations

You can also add olives or fresh tomato’s if you like. 

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