Spinach and Gruyère risotto cake with red cabbage winter salad recipe
This wholesome, comforting dish, made with fresh spinach and creamy gruyère and accompanied by a crunchy red cabbage salad will please all the family.
See method- Serves 6
- 10 mins to prepare and 40 mins to cook
- 559 calories / serving
Ingredients
- 350g (11½oz) Arborio rice
- 15ml (1 tbsp) olive oil plus extra for brushing
- 2 small onions, finely chopped
- 1 garlic clove, crushed
- 250g (8oz) young spinach
- 4 medium eggs, beaten
- 75ml (3fl oz) single cream
- 2 tbsp chopped rosemary
- 125g (4oz) Gruyère cheese
For the salad
- ¼ red cabbage, very finely sliced
- 85g (3oz) watercress
- 1 green apple, cored and finely sliced
- 75g (3oz) walnuts, toasted and roughly chopped
- 30ml (2 tbsp) balsamic vinegar
- 30ml (2 tbsp) olive oil
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Shop ingredientsEach serving contains
- Energy
- 2340kJ 559.0kcal
- Fat
- 30g
- Saturates
- 9g
- Salt
- 0.7g
- Sugars
- 7g
of the Reference intake
Carbohydrate 57.4gProtein 18.8gFibre 4.6g
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- Preheat the oven to gas mark 6, 200°C, fan 180°C. Line the base of a 20cm (8in) springform cake tin with nonstick baking paper and brush the sides with a little oil to prevent sticking.
- Cook the risotto rice in boiling salted water for 10 minutes, and drain. Set aside.
- Heat the olive oil over a medium heat in a large, heavy-based frying pan. Cook the onions and garlic until soft. Add the spinachand cook, stirring, for 2-3 minutes, until wilted. Cool, then add the rice, eggs, cream and rosemary. Season, then stir in 100g (3 1⁄2 oz) Gruyère. Season again.
- Spread the mixture into the cake tin and sprinkle with the remaining cheese. Bake in the oven for 30 minutes.
- Meanwhile, make the winter salad; combine the cabbage, watercress, apple and walnut pieces in a large bowl. Mix the balsamic vinegar and olive oil well and pour over the salad.
- Allow the risotto cake to cool slightly in the tin, then turn out, slice into wedges and serve with salad.
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