Recipes Main Dishes Torta di Riso 4.5 (19) 12 Reviews 5 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on September 25, 2024 Save Rate Print Share Add Photo 5 5 5 5 Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Servings: 6 Yield: 1 torta Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 tablespoons olive oil, divided 2 tablespoons finely grated Parmigiano-Reggiano cheese, divided 3 cups chopped leeks 1 pinch salt 3 cloves garlic, minced 2 cups cooked rice 1 ½ cups finely chopped cooked spinach, squeezed dry ¾ cup finely grated Parmigiano-Reggiano cheese 2 large eggs, beaten 1 teaspoon salt, or more to taste ½ teaspoon freshly ground black pepper 1 pinch cayenne pepper 1 pinch ground nutmeg Directions Preheat the oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive oil; coat with 1 tablespoon Parmigiano-Reggiano cheese. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add leeks and 1 pinch salt; cook and stir until leeks are soft and sweet, 5 to 10 minutes. Stir in garlic; cook until fragrant, about 1 minute. Transfer to a bowl. Stir rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, 1 teaspoon salt, black pepper, cayenne pepper, and nutmeg into leek mixture; transfer to the prepared pie plate and smooth the surface with a spatula. Sprinkle top with remaining 1 tablespoon Parmigiano-Reggiano cheese. Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes. I Made It Print 27 home cooks made it! Nutrition Facts (per serving) 232 Calories 10g Fat 25g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 232 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 17% Cholesterol 72mg 24% Sodium 654mg 28% Total Carbohydrate 25g 9% Dietary Fiber 3g 11% Total Sugars 2g Protein 11g 22% Vitamin C 7mg 8% Calcium 260mg 20% Iron 3mg 18% Potassium 316mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.