Rice and Spinach Ring Recipe

Ingredients

Serve 6

• 1 onion, finely chopped

• white of 1 leek, finely chopped

• 2 tbsp extra-virgin olive oil

• 12 oz/350 g young spinach leaves, finely shredded

• 5 oz/150 g chicory or green radicchio, finely shredded

• 3 cups/150 ml water

• 1/8 tsp salt

• 2 cups/400 g short-grain rice

• 1/2 cup/50 g freshly grated Parmesan cheese

• 2 cups/500 ml Béchamel Sauce (refer recipe)

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter a 10-inch (25-cm) ring mold.

2. Sauté the onion and leek in the oil in a large frying pan over medium heat for about 5-10 minutes, or until softened.

3. Add the spinach and chicory and cook for 15 minutes, or until tender. Arrange a few leaves on the bottom of the mold.

4. Pour the water into the remaining spinach and chicory. Season with salt and bring to a boil.

5. Add the rice and cook for about 15 minutes, or until the rice is tender. Drain and mix in the Parmesan and Béchamel.

6. Pour the mixture into the prepared mold, smoothing the top.

7. Bake for 20-25 minutes, or until lightly browned. Turn out onto a serving dish and serve hot.