This wholesome, comforting dish, made with fresh spinach and creamy gruyère and accompanied by a crunchy red cabbage salad will please all the family.
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 spinach and 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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