Spinach and Mushroom Risotto Pie

Spinach and Mushroom Risotto Pie

Being Swiss, I naturally love the food of my country, but I generally find that its generally nutritious composition is better served during the coldest months of the year. Last week I found this rice pie recipe you can find here (in French) and thought it would be a good starting point. The base for this recipe is sweet and it contains raisins (which I don’t really like); instead, I made it into a savoury dish. I used an 18 cm spring form to make this pie, but further down, you’ll find the ration for a larger cake pan, which is a more common size and it can accommodate a larger crowd. What I liked about this spinach and mushroom pie is that without using too much cheese, its taste really comes through and complements the other flavours in the recipe.

Spinach and Mushroom Risotto PieSpinach and Mushroom Risotto Pie

Spinach and Mushroom Risotto Pie

 

Recipe for an 18 cm spring form baking tin – for about 4 people

Prep time: 15 min

Cook time: 50-60 min

 

Ingredients:

240g risotto rice

100g spinach leaves

20g dried porcini mushrooms

0.8-0.9 l hot vegetable or chicken stock

70g grated Gruyere

1.5 dl white wine

1 onion

2 large eggs

Salt and pepper

1 tbsp. butter

Extra butter and a little flour to grease and dust the spring form tin

 

For a 22-24 cm spring form baking tin, use these ratios:

360g risotto rice

50g spinach

30 g dried porcini

105g grated Gruyere

2.2 dl white wine

3 large eggs

Salt and pepper

1.5 tbsp. butter

Extra butter and a little flour to grease and dust the spring form tin

NOTE: for this second ratio, cook the pie a further 5-10 min

 

Recipe:

Soak the porcini mushrooms for about 30 min in a bowl of warm water. Once they’re soft, drain them and rinse them and roughly chop them.

Chop the onion.

Melt the butter in a pan and add the onion, cook 4-5 min. Add the porcini and the rice and cook the second until it becomes translucent, don’t forget to stir regularly throughout the risotto making process. Add the white wine and let it evaporate entirely. Pour some of the vegetable stock until the rice is covered. As the stock reduces, add more liquid, do not let the rice dry out. Cook the rice for 18 minutes; ideally the rice should still be a little al dente and nice and moist. Towards the end of the cooking process, add the spinach a handful at a time, stirring between each addition. Finally, blend in ¾ of the grated cheese and season with pepper and blend everything together. Leave the risotto to cool. This part of the recipe can easily be made in advance.

Heat oven at 180°C.

Add the two eggs to the cold risotto and mix everything together.

Generously grease the spring form baking tin with butter and dust it with some flour.

Transfer the risotto and egg mix to the baking tin, sprinkle the remaining cheese on top and bake in the lower part of the oven for 30-40 min.

Once the top has a nice brown colour, remove the tin from the oven and let it rest for few minutes. Using a knife, cut around the edge of the pie to detach it from the tin and serve.

 

 

10 thoughts on “Spinach and Mushroom Risotto Pie

  1. In which phase of the recipie do I have to add the spinach? I don’t see it 😉 xx

    • Sorry, you add it to the risotto when it’s almost done, a couple of handfuls at a time. I’ll correct the recipe asap. Thanks for the notice! 🙂

  2. In Italy’s Liguria they make similar rice cakes… I make something similar but I do not cook the rice first: I use more vegetables and the rice cooks in the vegetable and other added liquid + it works really well with courgette for instance. this one is the autumn version: https://qbbq.wordpress.com/2013/02/11/torta-di-zucca-gialla-giallacena-e-schiscetta/

    + O will try your version, possibly adding more spinach and keeping the rice half done… nice stuff. thanks. ciao, stefano

    • I like the idea of adding more vegetables, the more the better, it’ll be for next time. What I really liked about this recipe was the outcome, unlike the risotto, it holds in shape.

  3. This does sound delicious, Didi, and I bet it would be a wonderful dish to be served at brunch. Love that you went the savory route and avoided the raisins. I like raisins but to my tastes, they would ruin this dish. Thanks for sharing a great recipe.

    • Hi John, I hope you had a nice holiday! It would look good at among other brunch delicacies… one thing i like about such recipes, is the visual appeal. Thanks for agreeing with me about making it a savoury dish 🙂 – I don’t know why, but rice in sweet form, appeals less to me than the savoury one…

  4. I always enjoy stopping by to see what you have been cooking. So many different and inventive dishes.

    • Hi Karen, best wishes for this coming year! Thanks for the encouraging comment, you touched a spot since lately, I’m really looking to cook something different, I don’t know about you, but sometimes it’s challenging to find new ideas, whether it’s for home or for the blog…

Comments are closed.