Recipe for Spinach Risotto Pie 
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Yield:
8 servings
Ingredients:
Amount Ingredient
2 tbl Olive oil
1 sm Onion, finely chopped
2 x Cloves garlic, crushed
1 pch nutmeg
250 gm Arborio rice, (8oz)
600 ml Vegetable stock, (1 pint)
250 gm Frozen chopped spinach, defrosted (8oz)
50 gm Parmesan cheese, (2oz)
3 med Size eggs, beaten
Salt and freshly ground black pepper
Instructions:
Instructions: 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.

NOTES : An alternative way of serving a risotto.Ideal eaten hot or cold in the Summer with a crisp green salad.

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